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roOD CONSERVATION 

and 
THE ART OF HOME CANNING 



J¥Guide 
-■ FOR THE HOUSEWIFE ► 

MRS. SHERWOOD P.SNYDER. 





EVERY WOMAN WHO CANS FOOD 
IS DOING AS MUCH FOR 
THE CAUSE OF DEMOCRACY 
AS THE MAN WHO FIGHTS 









02 





m 

W 

Ph 
P3 



A TREATISE ON 

FOOD CONSERVATION 

AND 

THE ART OF CANNING 



BY 

MRS. SHERWOOD P. SNYDER 

Author of " The Art of Candy Making " 



HEALTH PUBLISHING CO. 

BlNGHAMTON, N. Y. 



-XMcft 



S& 



Copyright, 1917, by 

Health Publishing Company 

Binghamton, N. Y. 



Press of 

Kennedy- Morris Corporation 

Binghamton, N. Y. 



JUL -9 1917 

©CI.A470570 



DEDICATED 
TO THE 
AMERICAN HOUSEWIFE 



FOOD IS AS IMPORTANT AS POWDER 

The war must be won by hard fighting, but men 
can't fight hard or long on empty stomachs. 

Every can of food put up by the American house- 
wife increases our chances of victory. 

Men must shoulder their rifles and women must 
shoulder the responsibility of helping to feed them. 

Every one should offer life or labor for the de- 
fense of his country. 

Victory depends upon home forces as much as 
upon field forces. 

Battalions of men must engage the foe and bat- 
talions of women must engage the harvest when 
it arrives. 

Hungry armies means lost freedom. 

Will you contribute to the world's food supply 
or will you devour the substance of others? 



Plenty of food and powder will give us victory 
in the end, but a deficiency of either means a lost 
cause. 

Will you wait until the harvest is past and then 
lament that you lost your opportunity to help? 

Cheering the flag is poor patriotism unless 
backed by hard work and hard fighting. 

The farmer will raise the crops but the women 
must help to preserve them. 

Will you waste your time in idleness this sum- 
er while foods perish and children starve? 



mer 



Every can of food you put up is a noble contribu 
tion to the cause of liberty. 



PREFACE 

For the information in this book the author and com- 
piler claims only partial credit. The instructions and 
recipes have been gathered from various reliable sources. 
The methods advocated herein are the same in principle 
as those published from time to time by the U. S. Depart- 
ment of Agriculture, and the various State Colleges. 
If the instructions given are obeyed and the recipes fol- 
lowed, the housewife will find herself able to preserve 
in jars all foods that are ordinarily canned by the com- 
mercial canneries. 

There must be no haphazard guesswork in connection 
with canning foods. Everything must be done by rule. 
To disregard the instructions given may cause complete 
failure, which means wasted effort and lost material. 

The canning of vegetables in the home is thoroughly 
practical; the various operations are easy and simple. 
The housewife will find that it does not require an undue 
amount of effort during the summer months to store in 
cans nearly all the vegetables required for winter con- 
sumption. Under ordinary conditions, when the prices 
of canned foods are normal, the economy of such work 
is doubtful, but at this tragic period in the world's his- 
tory, when millions are suffering to the point of starva- 
tion, to help preserve every pound of food produced is 
an obligation everyone owes to humanity. 



The author insists that it is 
necessary that the general di- 
rections on canning be read be- 
fore proceeding with the can- 
ning of vegetables, fruits or 
meats. 



INTRODUCTION 

The object of this book is to assist every earnest woman 
in her effort to do her part in this time of hunger and 
want. 

Canning foods in the home has become practically a 
lost art. The large canning factories with our modern 
means of transportation have in a large measure re- 
lieved the housewife of the necessity of making ample 
provision during the summer months for the winter sup- 
ply of foods. 

The canned goods from the groeeryman's shelf have 
been so satisfactory that the housewife has gladly wel- 
comed the relief from this duty that our grandmothers 
performed so diligently. 

At this period we face a tragic condition of affairs, a 
condition which will require the combined efforts of all 
the liberty loving people of the earth to correct. 

Every man and every woman should prepare for 
action, and in no other field can the women of the world 
direct their energies to greater advantage than in the 
preventing of a food shortage. To accomplish this end 
miniature canning factories must be established in mil- 
lions of homes. Women must become familiar with the 
secrets of the commercial canneries. They must know 
not only how to can fruits, but how to put every sort of 
perishable food product in cans and have it keep until 
the proper time comes for its consumption. 



A little more than one hundred years ago a French- 
man, Nicholas Appert, discovered how to preserve foods 
by sealing them hermetically and heating to the point 
of producing complete sterilization. In 1811 "he pub- 
lished the first book on the subject, ''The Art of Pre- 
serving Animal and Vegetable Substances." 

In 1820 Charles Mitchell and William Underwood, 
two Englishmen, who had worked in a canning factory 
in England, opened a canning factory in Boston where 
they canned only fruits. At that time glass was used 
almost exclusively, and it was not until 1825 that Thomas 
Kensett secured a patent for the use of tin cans. From 
that time on the canning business steadily increased un- 
til to-day a large proportion of our food is transported 
to us in tin cans. 

Canning foods is without doubt the most practical 
and healthful means of preserving perishable food prod- 
ucts for winter use. By this means we are enabled to 
secure at any season of the year vegetables and fruits 
that are not inferior to the harvest fresh from the fields 
and orchards. 

At this age when people are gathered in large in- 
dustrial centers, the problem of food distribution and 
feeding would be most difficult, if not wholly impossible, 
were it not for this means of preserving foods which to 
us seems so very common and yet in reality is so won- 
derful, 



CONTENTS 



Prodigious Waste 

Canning Outfits .... 

The Steam Pressure Canner 

Hot Water Bath Canners 

The Wash Boiler 

How to Operate Hot Water Bath Outfit 

Glass Jars ..... 

Preliminary Heating of Glass Jars 

How to Fill Cans .... 

Rubber Bands .... 

The Use of Tin Cans 

How to Cap a Tin Can . 

How to Tip a Tin Can . 

How to Tin a Tipping Copper 

How to Tin a Capping Steel . 

Soldering Flux .... 

The Best Utensils for Canning Aeid Foods 

A Few of the Essentials for Successful Canning 

A Few Handy Implements 

The Arrangement of the Kitchen 

The Open Kettle Method of Canning 

The Cold Pack Method 

Blanching and Cold Dipping 

The Number of Quarts in a Bushel 

Altitude 

A Crime to Use Preservatives and Canning 

Compounds 
Sterilization Imperative to Success 
Flat Sour 



PAGE 
17 
19 

21 
21 
23 
23 
26 
27 
29 
30 
31 
32 
34 
34 
35 
35 
37 
39 
39 
41 
43 
45 
46 
47 
48 

51 
51 
53 



Why Some Vegetables Turn Dark 
It Pays to Can, Even in Winter 
Canning Foods for Commercial Purposes 
Evaporated Vegetables and Fruits 
Instructions and Recipes for Canning Vege- 

Vegetables ..... 
Instructions and Recipes for Canning Soups 
Instructions and Recipes for Canning Meats 
Instructions and Recipes for Canning Fruits 
Instructions and Recipes for Making Jellies 

and Preserves 
Preserving Eggs ..... 

How to Live on 30c Per Day 
Index ...... 



PAGE 

54 
55 
57 
59 

61-105 
105-114 
115-118 
119-149 

150-167 
168-171 
172-200 
201-205 



FOOD CONSERVATION AND 
HOME CANNING 

PRODIGIOUS WASTE 

Every summer enough garden truck goes to waste to 
fill millions of cans. A similar loss will occur again this 
season unless the American housewife goes into the can- 
ning business with a will. 

Now that food prices are on a rampage and a great 
food shortage threatens the world, it is to be hoped that 
every woman will fill every can, bottle and jug in her 
possession with some food product, in order to curtail 
the prodigious waste that ordinarily occurs. 

Only with the willing help of the women can ample 
provision be made to feed a hungry Avorld next winter. 
That women will do their part with a willingness that 
only women can manifest there is no question. 

By systematic, intelligent effort, and with but little 
expense entailed, the enormous dead loss that would 
otherwise occur can be turned into a live profit ; and by 
this means, through lessening the demand, prices will 
be held to a more normal basis. 

Surely every woman of America is filled with enough 
patriotism to realize that upon her rests a portion of the 
responsibility of contributing to the country's food sup- 
ply. 



18 



FOOD CONSERVATION 



Resolve to can every pound of surplus foods that you 
can secure, and thereby make certain that at least your 
family will not be counted among the hungry next win- 
ter, and to this will be added the satisfaction of not hav- 
ing to draw upon the general supply, all of which will 
be needed if our soldiers and our allies get the supplies 
they should. 




A quart whiskey bottle, a medicine bottle, a mustard 
jar and a cold cream jar filled with fruits and vegetables. 

Every can, every bottle, every jug should be filled 
this summer. 



AND HOME CANNING 19 



CANNING OUTFITS 

There are on the market various canning outfits made 
especially for home use or for the farmer who desires 
to can his surplus produce for commercial purposes. 
The style to buy, of course, must depend to some extent 
upon the amount of canning one expects to do. For the 
housewife, who intends to can foods only for family use, 
the ordinary water bath or water-seal canner that will 
hold from eight to fifteen quart jars at one time, is of 
sufficient size. In buying a canner it is well for the 
housewife to select a make that will serve the purpose of 
a steam cooker as well as a canner. The author has in 
her kitchen a regular round steam cooker to which she 
has had a thermometer attached. (The use of a ther- 
mometer that will register the number of degrees to 
which the heat in the canner will rise is absolutely nec- 
essary for canning purposes.) To attempt to can vege- 
tables without a thermometer on the canner is simply 
guess work and invites failure. If those who are inter- 
ested in securing such a cooker, and having it equipped 
with a thermometer for canning purposes will send an 
inquiry to the HEALTH PUBLISHING COMPANY, 
BINGHAMTON, N. Y., the desired information will be 
given. Through the U. S. Department of Agriculture 
it is possible to secure the addresses of the various com- 
panies manufacturing home canning outfits. 



20 



FOOD CONSERVATION 




This steam cooker has been in service for seven years. 

Attaching a thermometer has converted it into a splen- 
did canning outfit. It accommodates 8 quart jars and 
is simple and easy to operate. 



AND HOME CANNING 21 

The Steam Pressure Oanner 

The steam pressure canners are made especially for 
the purpose of canning, and while some are of a size en- 
abling one to make them serve the purpose of a steam 
cooker as well, they are somewhat cumbersome for daily 
use. They are adapted for the purpose for which they 
are especially intended, and they have a point in their 
favor if they are to be employed entirely for canning 
purposes, in that foods cooked under steam pressure are 
sterilized in a shorter period than when cooked at the 
boiling point. The various domestic steam pressure can- 
ners on the market are built to carry from five to fifteen 
pounds of steam, and of course the greater the steam 
pressure the higher the degree of heat. The use of a 
steam pressure canner shortens the cooking period, which 
is a big item to the canning factory, if not to the average 
housewife who is not required to work with the same 
degree of haste. 

Hot Water Bath Canners 

The hot water bath canners are in principle the same 
as the wash boiler. The cans are submersed in the water, 
and the water is kept boiling the required length of 
time. The water bath canners have some advantages 
over the wash boiler or the lard can, in that they are 
more convenient and not so cumbersome. 



22 



FOOD CONSERVATION 




There must be a false bottom placed in the bottom of 
the boiler on which to set the jars, and the jars must be 
placed upright. 

The wash boiler should be pressed into service if a 
more convenient outfit is not obtainable. 

A thermometer is not necessary when the hot water 
bath is employed. 



AND HOME CANNING 23 



The Washboiler 

The washboiler has been converted into a canner by 
many women who have made a practice of canning their 
own vegetables. It is somewhat unwieldy, and makes 
the task of canning more difficult than it would be with 
convenient equipment; but it serves the purpose and if 
financial conditions do not warrant the cost of a canner 
of a more convenient type, the washboiler should by all 
means be used. 

A false bottom consisting, of wooden slats, or a per- 
forated sheet iron disk must be placed in the boiler on 
which to place the cans. This false bottom must admit 
of the free circulation of the water under it. The cans 
are arranged on this false bottom to prevent breakage. 
If the cans were set directly on the bottom, the friction 
of the boiling water would result in a great percentage 
of broken cans. 

How to Operate Hot Water Bath Outfit 

The hot water bath outfit may consist of a wash boiler, 
a lard can with a tight fitting lid, or one of the com- 
mercial types. If a commercial outfit is purchased full 
instructions will accompany it. If the wash boiler or a 
lard can are pressed into service, carefully observe the 
following rules. 

Place a false bottom of wooden slats or perforated 



24 FOOD CONSERVATION 

metal in the bottom of the boiler on which to set the 
cans. 

See that the water comes at least one inch above the 
tops of the cans. If the cans are not covered, loss of 
liquid during the period of sterilization will result. 

Do not put cans filled with warm material and boiling 
water into cold water. Have the water in the boiler 
warm. Count the time for sterilizing from the time 
the water begins to boil, and not from the time the cans 
go into the boiler. 

Place each jar in the boiler as it is packed. 

If a gas stove is being used, place the boiler so that 
each end is over a lighted burner if the boiler is long 
enough to cover two. 

Keep the cover of the boiler closed tight during the 
processing period. 

Turn the fire out a few minutes before lifting the 
jars from the water. 

Don't waste fuel in heating fresh water every time; 
the same water will do all day by simply adding to it 
from time to time. 

Seal the jars tight as soon as they are taken from the 
water. 



AND HOME CANNING 



25 




A Wire Spring Jar Partially Sealed 



Never seal a glass jar perfectly tight before sterilizing. 
The above cut illustrates the partially sealed wire spring 
jar. When using a screw top jar put the rubber on and 
turn the lid down so it presses slightly against the 
rubber. 



26 FOOD CONSERVATION 



GLASS JARS 

While the tin can is the receptacle favored by the 
canning factories for the purpose of preserving food for 
market purposes, the conditions in the home are so dif- 
ferent that the glass jar is the more desirable for the 
housewife who cans foods only for home consumption. 
The product of the canning factory must find its way 
to the markets, often thousands of miles from the place 
where it was produced, and the indestructibility of the 
tin can reduces losses from breakage to a minimum ; 
whereas if the glass jars were used, the caution required 
in packing, the breakage that would be inevitable, the 
extra weight of the glass, would raise the price of canned 
products to a point far beyond that charged for goods 
canned in tin. 

The glass jar is the logical container for the house- 
wife. These jars can be emptied and re-used from year 
to year until by some mishap they are broken. The rub- 
bers for these jars must be purchased new each season, 
and if the jars have metal tops they will sometimes re- 
quire replacing; but the jar remains serviceable so long 
as it remains unbroken. Glass jars have been used for 
thirty consecutive years, being emptied and then refilled 
every season. The average life of a glass fruit jar in the 
home should be from seven to ten years. It will be 
readily seen that with care glass jars cost less in the 



AND HOME CANNING 27 

long run than tin cans, and one is relieved of the trouble 
of purchasing cans each successive season. 

There are three varieties of glass jars commonly in 
use — the screw top jar, the wire spring jar, the suction- 
top jar. The style of jar to be used must be left to the 
housewife. 

Each style has practically the same advantages so far 
as success in keeping food is concerned. It is largely 
a matter of choice and the housewife will naturally se- 
lect the type with which she is most familiar. If there 
is a preference it is in favor of the wire spring jars. 

Preliminary Heating of Glass Jars 

Glass jars should always be put in water and brought 
to the boiling point and held there for a period of thirty 
minutes, or they should be put into the canner and heated 
for the same period of time. This accomplishes two 
very important things: it makes the cans sterile and it 
tempers them, which prevents breakage. To use new 
cans without first subjecting them to this tempering 
process usually entails a high percentage of broken jars. 
Wash the jars and rinse them. Put them into the can- 
ner, whether it be a steam or hot water bath outfit. 
While the cans are being sterilized and tempered, pre- 
pare enough of the material to be canned to fill all the 
jars. At the end of thirty minutes, or as soon thereafter 
as the material is ready to put into the jars, take the 



28 FOOD CONSERVATION 

jars from the canner and immediately fill them, as per 
instructions. This operation is simple and easy, and if 
neglected for any reason, after the cans have been filled 
and cooked, broken jars will very often be the result. 



AND HOME CANNING 29 



HOW TO FILL CANS OR JARS 

Cans should be filled as full as they can reasonably be 
packed, and successfully processed, except with the fol- 
lowing vegetables — corn, hulled beans, peas, sweet po- 
tatoes, squash, and pumpkin. These vegetables swell 
slightly during the process of sterilization and if the jars 
are entirely filled, there is danger of breakage. With 
these vegetables fill the cans to within two inches of the 
top and fill with water. In this way broken cans will 
be avoided, and the food will not rise above the surface 
of the liquid. Most other vegetables will shrink slightly 
during the processing and it is therefore desirable to fill 
them well, but always see that the food is completely 
covered with water before the can goes into the sterilizer. 

For small vegetables, as corn, peas, shelled beans, etc., 
a funnel with a wide neck which will just fit into the 
neck of the jar is a great convenience in filling the jars. 
It is also very serviceable when filling jars with small 
fruits or liquids. 

As soon as the jars are filled with the product, add the 
amount of salt the recipe calls for and then fill with 
boiling water. Immediately put the lids in place and 
partially seal, when the jars are ready to go into the 
sterilizer. 



30 FOOD CONSERVATION 



RUBBER BANDS 

Too much emphasis cannot be placed upon the ne- 
cessity of good quality rubber bands for glass jars. 
Companies which use glass jars in canning for commer- 
cial purposes recognize the fact that whatever other pre- 
cautions are taken, the risk of loss is great unless rubber 
bands that insure a perfect seal are used. Some women 
are in the habit of using rubbers saved from the cans 
opened the preceding winter. To do so is false economy, 
for the loss from defective rubbers is infinitely greater 
than new rubbers would cost. New rubber bands of 
good quality should be purchased each season, and in no 
case is it advisable to risk using old rubbers or new 
ones of inferior quality. The rubbers when purchased 
should be elastic and strong. They should be uniform 
in thickness and width. The color has nothing to do 
with the quality. If you purchase a certain brand of 
rubbers and find them to be of first quality, it is advis- 
able to continue purchasing that brand so long as the 
quality remains satisfactory. The necessity for using 
good rubbers is obvious. Any rubber having a flaw that 
will permit air to come in contact with the contents of 
the can, no matter how slight the amount may be, is a 
faulty rubber. A woman may be ever so particular in 
all other operations connected with canning, but if de- 
fective rubbers are used, spoiled foods will be the result. 



AND HOME CANNING 31 



THE USE OF TIN CANS 

For anyone who contemplates operating a canning 
business in a commercial way, the tin can is the logical 
solution if the product is to be shipped farther than 
the local market. Another item to consider is the cost 
of glass jars over tin cans. When the glass jars can 
be repeatedly used, as they can be by the housewife, the 
jars have every advantage; but where the product is 
sold and the cost of the can must be included in the sell- 
ing price, the receptacle that costs least, so long as it is 
of good quality, lends itself better to market -conditions 
unless one is catering to a very exclusive trade that is 
willing to pay the extra price that must be attached to 
food put up in glass jars. 

Because of the action fruits and some vegetables have 
upon tin, the enamel lined or lacquered cans should al- 
ways be used. To use cans made of ordinary tin plate 
is unsafe. The metallic poison developed by the action 
of the food upon the tin is dangerous to life. It is a 
very grave mistake to eat food when there is evidence 
from the appearance of the inside of the can and the 
taste of the food that the tin lining has been dissolved 
by the action of acids. 

Some women are careless enough to open a tin can, 
empt3 r a portion of the food for immediate use and allow 
the remainder to stand in the can until the following 



32 FOOD CONSERVATION 

meal or even the next day. Such an act expresses glar- 
ing ignorance or carelessness on the part of anyone. As 
soon as a tin can is opened and the air comes in contact 
with the contents of the can, chemical action begins if 
any acids whatever are present, and the food soon be- 
comes unfit to eat and harmful to health. Empty the 
food in tin cans into some earthen, glass or porcelain 
lined vessel as soon as the can is opened. 

There are five standard sizes of tin cans used in the 
canning factories. They are numbered as follows : No. 
1, No. 2, No. 2i/ 2 , No. 3, No. 10. The No. 3 can is near- 
est in size to a quart jar and is most practical for home 
use unless the family is small, when the No. 2 cans will 
be found desirable. 

How to Cap and Tip a Tin Can 

The following instructions were taken from a booklet 
published by the Northwestern Steel & Iron Works, Eau 
Claire, Wis. This company makes various styles of 
steam pressure canners. 

The U. S. Department of Agriculture furnishes splen- 
did and complete instructions for capping and tipping 
tin cans. Ask for Form NR-22. 

How to Cap a Tin Can 

The standard packers' tin is made with a circular 



AND HOME CANNING 33 

opening in the top for filling purposes and is furnished 
with a cap (sometimes called cover or lid) which has 
sufficient solder already attached for sealing. In the 
center of the cap is a small hole, called the vent hole or 
tipping hole. When ordering these cans, it will be neces- 
sary to specify ''solder-hemmed caps." 

After the can has been filled, place the cap over the 
opening; apply the soldering fluid or flux with a small 
brush, and with a hot circular steel called a "capping 
steel," that fits over the cap, melt the solder (if it is a 
"solder-hemmed" cap). Plain tin caps are not solder- 
hemmed, and it is then necessary to use wire solder. 
Touch the upright steel with the solder. If the steel is 
sufficiently hot, and properly tinned, the solder will in- 
stantly melt and fill the groove in which the cap fits. 
Turn steel around two or three times ; press down on the 
rod that runs through the center of the steel, which is 
sufficiently long to allow the steel to be raised from the 
cap before removing the pressure. Lift the steel for an 
instant before removing the center rod from the can. 
This allows the solder to set or cool. Be sure to set the 
cans on a level surface or all the solder will run to the 
lowest side. 

Sanitary cans come to the operator with the entire 
top off. After being filled, the overlapping top is 
crimped and rolled steam tight, no solder or flux being 
necessary. This requires a special machine known as 
the "double seamer." On account of the high price of 



34 FOOD CONSERVATION 

these machines, it is not practical to use them unless at 
least 5,000 cans per day are being turned out. 

How to Tip a Tin Can 

After the tipping copper (commonly called "soldering 
iron") has been heated, apply flux around the vent hole 
and place the end of the copper in it. Touch lightly 
with wire solder held in the left hand. Give the copper 
a quick turn and remove quickly. (It is necessary that 
the copper be filed to a point.) Use no more solder 
than is necessary to fill the hole so it is level with the 
top of the cap. 

After removing either the capping steel or tipping 
copper from the fire, be sure to dip them into a solution 
consisting of one part powdered salammoniac and six 
parts of water. Be very careful not to heat either cop- 
per or steel too hot, as this will burn off the tin and com- 
pels one to go through the operation of retinning before 
using again. 

How to Tin a Tipping Copper 

After heating the copper hot enough to melt the solder 
(being careful not to over-heat and burn the copper) 
remove from fire and with a coarse flat file, work the 
copper down to nearly a sharp point. Be sure to take 
off every particle that shows the copper to have been 
burned. Take a lump of salammoniac (or powdered 



AND HOME CANNING 35 

salammoniac) , make a hole with the hot copper in the sal- 
ammoniac and put in two or three drops of solder. Rub 
the copper, turning from one surface to another until it 
is "tinned" or bright on all surfaces. It is then ready 
for use. It is necessary to repeat this operation only 
when the copper has been heated too hot and the tin 
burned off. By carefully watching the fire, you will 
eliminate the necessity of repeating this operation very 
often. 

How to Tin a Capping Steel 

Use powdered salammoniac in which sufficient solder 
has been placed to come up on the side of the steel, far 
enough to cover the lip of the steel. Heat the steel hot 
enough to melt the solder nicely and place it in the 
solder and salammoniac, turning a few times, and the 
trick is done. 

Soldering Flux 

To make the solder spread evenly, it is necessary to 
apply to the cans what is commonly called "flux" before 
soldering. For this purpose a small brush or piece of 
muslin attached to a small wooden handle is very con- 
venient. Dip the brush into the flux, then pass it around 
the groove in the cap. You are then ready to use the 
capping steel. 

Formula : Obtain a small quantity of crude muriatic 



36 FOOD CONSERVATION 

acid, place in a stone or glass jar, add a nnmber of 
small pieces of sheet zinc nntil no more will be con- 
sumed by the acid. Let stand for at least 24 hours be- 
fore using ; strain through muslin, then dilute with water 
in proportion of one to one. When using, keep the flux 
well mixed. Prepared soldering flux may be purchased 
at hardware stores, canners' supply houses and sheet 
metal workers. Powdered rosin may be used if desired. 



AND HOME CANNING 37 



THE BEST UTENSILS FOR CANNING ACID 
FOODS 

The use of tin and iron vessels when canning acid 
foods, making fruit jellies and jams, and making the 
various relishes should be avoided. The action of the 
acids on the tin and iron very often produces a metallic 
poison in the product. To retain any acid food in tin 
or iron receptacles for any great period of time is dan- 
gerous to health and life, and it is indeed careless on 
the part of any woman to show disregard in this respect. 
To allow food to stand in the tin can for any length of 
time after the can has been opened is carelessness which 
is inexcusable. As soon as the food comes in contact 
with the air the action of the tin begins, and the longer 
this action is permitted to continue the more deleterious 
the food becomes. 

The best utensils for canning and preserving pur- 
poses are good quality enameled and aluminum kettles. 
The enameled utensils should be perfect — no flaws should 
show in the enamel lining. Checked or chipped enam- 
eled utensils are among the most dangerous to use. 
Good aluminum utensils are always desirable; however, 
foods containing a strong acid should be removed to 
earthen or glass receptacles as soon as taken from the 
fire. Strong acids and alkalies act on aluminum. It 
has not been proven that the product of this action is 



38 



FOOD CONSERVATION 



harmful, but it is not in any way beneficial to the food 
or to the utensil, and it is advisable to empty such foods 
from aluminum when they are taken from the stove. 




This puree sieve has over 2500 perforations. The 
holes extend up the side y 2 inch. A gallon of fruit or 
vegetables can be pressed through this sieve quicker 
than a pint of the same food can be pressed through a 
colander. It is an indispensable utensil. 



AND HOME CANNING 39 



A FEW OF THE ESSENTIALS FOR 
SUCCESSFUL CANNING 

1. A complete knowledge of all the operations necessary 

in canning, or a book of rules and recipes by which 
to be guided. 

2. Confidence in your ability to do the work according 

to rule. 

3. A reliable clock in a convenient place, and a pencil 

and pad nearby on which to mark the time. 

4. A pair of accurate scales which will weigh from 1 

ounce to 10 pounds. 

5. Plenty of pans, pails and kettles. 

6. At least three gas burners or a similar amount of 

room on another stove. 

7. Facilities for plenty of hot and cold water. 

8. Glass jars with screw tops or spring wire fasteners, 

or tin cans, and the equipment necessary for cap- 
ping and tipping the tin cans, if they are used. 

9. Store cans in a dark place, or wrap in paper, to avoid 

bleaching. 

A Few Handy Implements 

Sharp paring knives, sufficient in number so that if 
one is mislaid another is within easy reach. 

A puree sieve through which can be pressed tomatoes 



40 FOOD CONSERVATION 

to remove the seeds, fruits for making sauces, vegetables 
for making cream soups. 

A perforated dipper of large size. 

Plenty of cheesecloth in which to tie the products to 
be canned when blanching and cold dipping them. 

A perforated spoon. 

A large-mouthed funnel. 

Asbestos lifters with which to handle hot kettles and 
cans. 

Plenty of clean towels. 

Several long-handled wooden spoons. 

A skimmer. 

Storing Canned Goods 

A fruit cupboard in a dry cellar or in a cool, dark 
room in which the temperature never falls below the 
freezing point is the best place in which to store filled 
cans. All light should be excluded, and it is advisable 
to wrap glass jars in paper. Inspect glass jars occasion- 
ally and if any show signs of spoiling open immediately, 
heat and use. 



AND HOME CANNING 41 



THE ARRANGEMENT OF THE KITCHEN 

The woman of forethought, before she starts her can- 
ning operations for the day, will arrange her kitchen 
furniture so that the greatest amount of work can be 
accomplished with the least amount of effort and worry. 
Often brains can be used with smaller cost of energy 
than can hands and feet. The difference between using 
brains and not using brains is the difference between 
pleasure and drudgery. Don't make a hundred steps 
where ten would suffice if things were twisted and pulled 
into order. The tables on which the fruits or vegetables 
are to be prepared should stand near the sink where the 
jars are washed. One table should have a drawer in 
which to keep knives and spoons not in use, and by all 
means have plenty of table room. A high stool on which 
to sit whenever possible is another essential. Have the 
salt and the sugar on the tables. If possible have the 
line of tables running between the sink and the stove, 
so the operations are in one direction. Have a large con- 
tainer under the tables in which to put the discarded 
portions of the products being canned. 

Systematize your work so that every motion and step 
counts. It is not difficult for a woman to can at least 
fifty quarts in a single day, and do it with ease. Set 
apart days especially for canning, and purchase products 
in quantities. In this way double the amount of work is 



42 FOOD CONSERVATION 

accomplished in a given time. To put up a quart or 
two to-day, two or three quarts tomorrow, one the fol- 
lowing day, is time uselessly wasted. The canner should 
never go on the stove unless it is entirely filled. As 
much gas is used in sterilizing one quart as eight quarts. 



AND HOME CANNING 43 



THE OPEN KETTLE METHOD OF CANNING 

A great many women still employ the old open kettle 
method in all the canning they do. The fruit or vege- 
table, as it may be, is cooked in the kettle and then put 
into the cans and sealed. Nearly all fruits, tomatoes, 
and rhubarb may be canned with a great degree of suc- 
cess in this way, although it is not the surest and most 
practical method. All the foods containing acids which 
aid in the sterilization lend themselves to this old-fash- 
ioned method. The degree of sucess a woman will have 
when employing the open kettle method depends largely 
upon the condition of the product before cooking and the 
care taken to avoid contamination. After the product 
is cooked for the required length of time it should be 
put into sterilized heated jars at once, while it is still 
near the boiling point. The jars should be sealed im- 
mediately upon being filled. To sterilize the jars put 
them in cold water and bring them to the boiling point. 
Keep them at the boiling point for thirty minutes. Re- 
move them from the boiling water one at a time as they 
are being filled. In no case allow the fingers to touch 
the inside of the jars or the lids. All utensils used in 
filling the cans must be sterilized to avoid introducing 
bacteria into the cans. These precautions may seem en- 
tirely unwarranted to the woman who does not under- 
stand Bacteriology, but bacteria are not respecters of 



44 FOOD CONSERVATION 

persons and they are always ready to inhabit any field 
open to them. 

A woman will meet with little success if she attempts 
to can any vegetables except tomatoes by this method. 
In fact, it is just a waste of time and foods to undertake 
it. The bacteria peculiar to such vegetables as corn, 
peas, beans, greens, and other garden truck, resist any 
ordinary amount of cooking, and the only sure method 
is to first put the food into cans and then process it at 
a given temperature for a period of time sufficient to 
guarantee complete sterilization. 



AND HOME CANNING 45 



THE COLD-PACK METHOD 

The cold-pack method of canning which this book 
teaches has proven to be the simplest, most practical and 
surest method discovered. The cold-pack method is be- 
ing taught in nearly all our Agricultural Colleges. It 
is advised by the U. S. Department of Agriculture. It 
is in every way superior to other methods formerly in 
vogue. 

Cold-pack method means raw-pack. It means that the 
food is placed in the cans in a raw or semi-cooked state, 
instead of being cooked in an open kettle and then trans- 
ferred to the cans. The old' method of first cooking food 
and then putting it into the cans was too uncertain. 
The chance of live bacteria getting into the cans before 
they were sealed was too great. The food lost some of 
its flavor and depreciated in appearance. By the cold- 
pack method all the flavor of the food is retained and 
the work is simplified and greatly lessened. The chance 
of bacterial contamination is removed. 

There are five steps in the canning of foods by the 
cold-pack method — cleaning the product to be canned ; 
blanching and cold dipping; packing the food in the 
jars; sterilizing by continued cooking for the correct 
period of time; finally, sealing the cans. While these 
steps vary somewhat according to the product that is 
being canned, the principle is the same, and the house- 



46 FOOD CONSERVATION 

wife should fix them, thoroughly in her mind before pro- 
ceeding with her work. The rapidity with which these 
steps are taken has something to do with the quality 
of the finished product and also greatly increases the out- 
put of a single day. 

Blanching and Cold Dipping 

Blanching and cold dipping vegetables and fruits 
when following the cold-pack method is absolutely es- 
sential. To disregard these operations is to invite dis- 
aster. The blanching must be done for the three fol- 
lowing reasons: (1) It eliminates objectionable acids 
that may cause soured cans, and removes undesirable 
acrid flavors. (2) It wilts the product, which reduces 
the bulk and prevents undue shrinkage after the food is 
sterilized. (3) It makes it unnecessary to use the ex- 
haust period and the intermittent process. There are 
four particular reasons for cold dipping. (1) The ex- 
treme change from hot to cold assists in sterilization. 
(2) It makes the pulp firm, which enables one to remove 
the skin without undue injury to the appearance of the 
product. (3) It fixes the coloring matter and prevents 
cloudiness of the liquid in the cans. (4) It makes the 
product easier to handle when putting it in the cans. 



AND HOME CANNING 47 

THE NUMBER OF QUARTS IN A BUSHEL 

The following table gives approximately the number 
of quarts in a bushel of the following fruits and vege- 
tables. The amount discarded in preparation and the 
amount packed in each can will cause the number of 
cans obtained from a bushel to increase or decrease ac- 
cordingly. 

Apples 20 quarts 

Apricots 20 quarts 

Beans, Green (shelled) 30 quarts 

Beans, String 20 quarts 

Blackberries 26 quarts 

Cherries 24 quarts 

Corn 25 quarts 

Currants 25 quarts 

Gooseberries 25 quarts 

Grapes 22 quarts 

Huckleberries 28 quarts 

Peaches 18 quarts 

Pears 25 quarts 

Peas 10 quarts 

Plums 25 quarts 

Pumpkin 18 quarts 

Raspberries 25 quarts 

Strawberries 26 quarts 

Squash 18 quarts 

Tomatoes 15 quarts 



48 FOOD CONSERVATION 



ALTITUDE 

It must be borne in mind that the greater the altitude 
the lower 1 the boiling point of water, and changes in the 
period of sterilization must be made accordingly if the 
hot water bath or water-seal outfits are being used. 
With steam pressure outfits it makes no difference as 
steam under pressure is not affected by altitude and the 
temperature is the same anywhere. 

The U. S. Department of Agrictulture advises that for 
every 4,000 feet increase in altitude that it is well to 
add 25% to the time given in recipes when 212 degrees, 
the boiling point at sea level, is used as a basis. 

The following table gives the approximate tempera- 
ture at the various altitudes and will serve as a guide 
for the various sections of the country. 

Sea level 212 degrees F. 

500 feet above sea level 211 degrees F. 

1000 feet above sea level 210 degrees F. 

2000 feet above sea level 208 degrees F. 

3000 feet above sea level 206 degrees F. 

4000 feet above sea level 204 degrees F. 

5000 feet above sea level 202 degrees F. 

6000 feet above sea level 201 degrees F. 

6500 feet above sea level 200 degrees F. 

7000 feet above sea level 199 degrees F. 



AND HOME CANNING 49 



There are in this country very' few points just at sea 
level, which means that there are only few sections where 
clear water boils at exactly 212 degrees. Before begin- 
ning canning operations, the altitude of the locality 
should be ascertained, or the boiling point should be 
ascertained by the use of a reliable thermometer. It is 
well to know the altitude unless the accuracy of the ther- 
mometer is certain. 



50 FOOD CONSERVATION 



A CRIME TO USE PRESERVATIVES AND 
CANNING COMPOUNDS 

Through the free distribution of advertising matter 
in circular form and in newspapers a great many people 
have been led to believe that the proprietary canning 
compounds sold on the markets are practical and alto- 
gether safe. These compounds are freely used by many 
women who find it more convenient to resort to preserva- 
tives than to exercise care and cleanliness. If a woman 
is thorough in her work, and through exact rules ac- 
complishes complete sterilization, she will find it entirely 
unnecessary to resort to chemicals, which the govern- 
ment forbids being used in commercial canneries. The 
first argument against them is that they are entirely un- 
necessary if exact methods are followed. The second ar- 
gument against them is that many of them are positively 
injurious to health. Some of them contain as high as 
90% of boric acid. Salyeilic acid is another chemical 
commonly used and recommended by some women. To 
use such things in foods is positive proof that a woman 
is ignorant of the harmfulness of such products and 
careless, or uncleanly in her habits. For the sake of 
health any thoughtful woman will refrain from using 
preservatives in foods she expects to feed her family. 



AND HOME CANNING 51 



STERILIZATION IMPERATIVE TO SUCCESS 

The preservation of foodstuffs lies in controlling the 
actions of microorganisms, of which there are many va- 
rieties, each capable of attacking all forms of food and 
causing its destruction unless their action is arrested 
and held in abeyance. In the air the presence of these 
microorganisms is constant, and any food left in a con- 
dition favorable to their growth will soon become in- 
fected by one or more of the many forms of decay. The 
presence of such bacterial growth is manifested by the 
appearance of mold, or by fermentation, or by what is 
commonly called a soured condition. The spores of 
these organisms are so minute that the action of the air 
keeps them constantly in motion, and because of their 
countless number no food can long remain unsealed with- 
out having gathered bacteria sufficient to start decay. 

These various growths may be divided into classes, 
yeasts, molds and bacteria, any of which are so minute 
that they must be examined with the microscope in order 
to isolate an individual organism. Of these growths the 
yeasts are most easily handled as they quickly succumb 
to the action of moderate degrees of heat. Practically 
all of the molds and the bacteria reproduce themselves 
by means of spores, and unlike the yeast plant they are 
impervious to ordinary degrees of heat for a period of 
many minutes. To sterilize food by means of continued 



52 FOOD CONSERVATION 

heat sufficient to insure their destruction and then by 
sealing the food to avoid contact with others is the sole 
secret of canning. 

In the process of sterilization no half-way business 
will suffice. The microbe, bent upon conquest and de : 
struction, has little respect for guesswork, hope for good 
luck, or faith. It is absolutely necessary that each can 
be perfectly sterilized, or the food that was to give you 
nourishment on some winter day will be consigned to 
the garbage can, and all your work will have been in 
vain. Unless a woman will familiarize herself with all 
the necessary steps essential in successful canning, her 
time in putting up vegetable and meat products is poorly 
spent. Her work must be guided by scientific methods, 
otherwise her efforts and the food put into the cans 
will serve no purpose. 

The recipes in this book specify the number of minutes 
the food must be cooked to insure sterilization, accord- 
ing to the type of canner and the method employed. The 
time must be observed by the clock, and it is well to 
mark it down to avoid mistakes. 



AND HOME CANNING 53 

FLAT SOUR 

The condition called ' ' flat sour ' ' is caused by allowing 
vegetables to stand too long after they are gathered. 
This condition is very apt to be found in corn, peas, or 
beans if they are allowed to stand in a large heap until 
they become warm. Vegetables that have become stale 
before being canned will sometimes develop ' ' flat sour. ' ' 
It cannot be detected by the appearance of the contents 
of the can, but when the can is opened the odor and the 
taste exposes the spoiled condition. The best means of 
avoiding this misfortune is to procure only fresh stock, 
and can it at once. 

THE CAUSES OF SHRINKAGE 

Sometimes a can is not nearly full after it has been 
processed, or the water line is low. These results may be 
caused by careless blanching, careless packing, or pro- 
cessing for too long a period. Proper blanching wilts 
and shrinks the product, so that after it goes into the 
can the shrinkage is slight. If such vegetables as corn, 
onions, asparagus, peas, beans, etc., are packed and no 
allowance for water is made, when the can cools the 
water will settle and a portion of the vegetable will re- 
main above the liquid. If the cans do this there is no 
occasion for alarm. The product will keep just as well, 
but when the cans are opened the portion above the 
liquid will not be quite so nice as the remainder. 



54 FOOD CONSERVATION 



WHY SOME VEGETABLES TURN DARK 

If the water used contains too high, a percentage of 
minerals the vegetables will sometimes turn an unat- 
tractive dark color. This can be avoided by the use of 
soft water. This trouble will not be experienced in very 
many localities, but where it is, the only recourse is to 
obtain pure, soft water. 

Processing corn under steam pressure at a high de- 
gree of heat and then neglecting to cool it partially as 
soon as it is taken from the retort is another cause for 
corn turning dark. Trouble of this nature will 'not be 
experienced in the home where the hot water bath, or 
the water-seal process is used. In these canners the 
corn is not heated any, or at least very little above the 
boiling point, and discoloration will not occur. 



AND HOME CANNING 55 



IT PAYS TO CAN FOODS, EVEN IN WINTER 

It has never occurred to most women that there are 
economic reasons justifying the canning of onions, car- 
rots, cabbage, beets, and many other similar vegetables 
during the winter months, provided one has plenty of 
cans that are not needed for other purposes. In the 
midst of winter a woman can save time and money very 
often by canning at one time a dozen, cans of some par- 
ticular product. For instance, a dozen quarts of soup 
may be prepared at one time, and canned with not a 
great deal more trouble than preparing enough for one 
meal. The dozen quarts of soup are cooked with the 
same fire, and although the period of sterilization is 
somewhat longer than the time ordinarily required to 
make soup, there is infinitely less gas used than there 
would be if each of the dozen quarts of soup were made 
on separate occasions. 

Again, there is an advantage in having a stock of 
canned soup and vegetables all ready to serve at a mo- 
ment 's notice. On days when other duties demand a 
woman's attention it is a great relief to be able to step 
to the cellar and find there a stock of canned foods in 
readiness for the occasion. 

The author finds it very convenient to can a dozen 
quarts of onions at a single time, and have the odor of 
the onions in the house only once instead of a dozen 



56 FOOD CONSERVATION 

times. In fact, the odor is almost missing on that one 
occasion because the onions are cooked in partially sealed 
jars and no odor can escape after the onions go into the 
canner. 

It pays to get the canning habit, not only during the 
summer months, but even in winter. 



AND HOME CANNING 57 



CANNING FOODS FOR COMMERCIAL PURPOSES 

If the canning business is being entered for commer- 
cial purposes, it will be necessary to apply to the U. S. 
Department of Agriculture for the national laws and 
regulations on canning, and to the State for the State 
regulations. The food legislation which has been en- 
acted by the various States and by the National Gov- 
ernment is intended to prevent the practice of deception 
by unscrupulous manufacturers. 

The various laws provide for certain standards with 
which foods must conform. Labels must not be decep- 
tive. Foods must be packed under sanitary conditions. 
These regulations help the honest canner as much as 
the consumer, for without them the reputable concern 
must always be fighting dishonest competition. 

Certain standards of quality have been fixed by the 
various canneries and the canning organizations. One 
canner often puts up several different grades of the 
same product. This scheme is very necessary since uni- 
form quality it essential for trade purposes. 

Peas are graded into four different sizes; asparagus 
is graded for size and quality; beans are graded for 
quality; corn is graded for age and quality; tomatoes 
are graded and packed solid or loose. 

Hence, if the object is to establish oneself with a cer- 
tain trade, one of the necessary parts of the business is 



58 FOOD CONSERVATION 

to produce uniform quality. With the housewife who 
is canning only for family consumption this is entirely 
unnecessary. 

Since this treatise is intended principally for the home 
we will not consider further the commercial side of the 
question. 



AND HOME CANNING 59 



EVAPORATED VEGETABLES AND FRUITS 

This method of preserving vegetables and fruits should 
be resorted to in a large measure this summer. It is an 
excellent way to preserve corn, peas, squash, pumpkin, 
apples, pears, peaches, and apricots. The author would 
urge the women of the country to employ this method of 
preserving these fruits and vegetables since it entails 
no outlay of capital, and there will be just that many 
more cans in which to preserve the perishable foods. 

Drying clubs should be organized throughout the 
country. The title "Drying Club" hasn't a very loud 
appeal, but the fruits of the labor of such clubs will 
appeal to millions of hungry people next winter. I 
know that some well fed persons will turn up their 
noses at the idea of eating dried corn, and they may be 
heard to dramatically remark, "The Lord deliver me 
from dried corn," but next winter they may utter the 
same appeal save for one word, and that word will mean 
the difference between plenty and hunger. Their appeal 
might be, "Lord, deliver me some dried corn." Any- 
way, dried corn and other dried foods (or we might 
say evaporated foods, which sounds a little more invit- 
ing) are excellent, nutritious, and wholesome. They 
may not be equal in flavor to the same products put up 
in cans, but they are mighty satisfying to the hungry 
man, woman and child. 



60 FOOD CONSERVATION 

All these foods may be evaporated by the rays of the 
sun in communities where the sun shines the greater por- 
tion of the time. Frames sided with cheesecloth and 
covered with window sash make an ideal arrangement 
for this purpose. However, it is not absolutely neces- 
sary to go to even the trouble of making such crude 
frames. Wooden trays made of plastering lath, or large 
pans covered with cheesecloth will suffice. If the glass 
covers are not used, lath should be laid across the trays, 
over which mosquito bar should be stretched in order 
that the food be protected from flies and other insects. 
If weather conditions are such that these products can- 
not be evaporated by the heat of the sun, then the oven 
should be used. To use the oven is more tedious and 
bothersome, but it serves the purpose very well; and 
since the product being dried needs very little attention 
during the process of evaporation, there can be no plaus- 
ible excuse offered for not employing this artificial heat 
when the sun's heat cannot be employed. 



AND HOME CANNING 61 



THE TOMATO 

Less than a century ago the tomato was thought to be 
unfit for food and was grown only for ornamental pur- 
poses. To-day it is used in larger quantities than any 
other vegetable. The census shows that in the year 1909 
there were packed in the United States 1,536,000,000 
cans of tomatoes, and it must be remembered that this 
staggering number represents only the output of the 
commercial canneries. These figures by no means repre- 
sent the total bulk of the tomatoes used. The number 
of cans preserved by the American housewife would pre- 
sent another surprising total. 

The tomato does not occupy a usurped position on 
the table of civilized man: it is worthy of all our ap- 
preciation. No other fruit or vegetable lends itself to 
so many different uses. Soups, salads, stews, relishes, 
entrees, sauces would lose one-half their relish were it 
not for the humble tomato. To be sure, its glory is not 
won on the merits of its nourishing 1 qualities, for it con- 
sists largely of water, acid, sugar and fiber plus flavor 
and color. What more should we ask for in one par- 
ticular food? It is the monarch of the garden, the 
vegetable supreme. 

The varieties of tomatoes grown are almost without 
number. For canning purposes those varieties that are 
firm, smooth, and of medium-size are the most desirable. 



62 FOOD CONSERVATION 

The ' ' Stone ' ' variety is favored largely by canning fac- 
tories, and for the garden plot plants of this variety 
will never be disappointing. However, there are many 
other varieties of equal merit. The seeds put out by the 
reliable seed companies can nearly always be relied upon. 

Purchasing Tomatoes for Canning 

For the housewife, price and quality are two items to 
be regarded. Tomatoes should be canned at the season 
when they are most plentiful and the prices are lowest. 
To buy partially decayed or badly wilted tomatoes at 
bargain prices is poor economy. The tomatoes should 
be firm and well ripened, but not over-ripe. Care must 
be taken to remove all decayed portions if tomatoes of 
poor quality are being used. The housewife should 
avoid, if possible, the use of tomatoes for canning pur- 
poses which show signs of decay. The risk of spoiled 
cans is too great when such tomatoes are used. 

Cold-Pack Method 

Scald the tomatoes in boiling water until the skins 
are loosened. Lift from the boiling water and submerge 
in cold water immediately. Peel and pack in jars which 
have been sterilized. Fill jars to within 1 inch of 
top. Pack whole or cut into sections as desired. Add 
1 teaspoonful of salt to the quart, and a little boiling 



AND HOME CANNING 63 

water to fill the open spaces. Place covers on jars as 
each one is filled; partially seal, but not tight. (Cap 
and tip tin cans.) 

Time for Sterilizing 

Hot water bath outfit 30 minutes 

Water-seal outfit 25 minutes 

Steam pressure outfit, 5 lbs. ' steam 20 minutes 

Remove from canner, tighten covers and invert. 

The Open Kettle Method 

Select sound, ripe tomatoes. Scald them in boiling 
water for 2 or 3 minutes when the skins will be 
loosened, then immediately plunge them into cold water. 
Remove the skins, cut into sections and put into the 
kettle — preferably a porcelain-lined one. Add 1 even 
teaspoonful of salt for each quart. Bring to the boiling 
point slowly. Stir frequently to prevent burning. Boil 
for 30 minutes, or until the tomatoes are done. Im- 
mediately put them into sterilized jars and seal tight. 
Invert until cold. To sterilize the jars, put them into 
water and keep them boiling for 30 minutes, then 
when the tomatoes are ready remove one jar at a time 
and fill. Sterilizing the jars makes a little extra work, 
but the time required is well spent. When taking the 
jars and covers from the water do not touch the inside 
of either with the fingers. Have everything sterile that 



64 FOOD CONSERVATION 

is used in filling the jars. The funnel, cup, fork and 
spoons used should first be put into boiling water for a 
few minutes. 

Canned Tomatoes for Soup 

Select well ripened tomatoes. Plunge them into boil- 
ing water for 2 or 3 minutes. Immediately put them 
into cold water, remove the skins and cut them into sec- 
tions. Cook in an open porcelain or aluminum kettle 
for 30 minutes. Then press through a sieve that will 
not allow the seeds to pass through. Return to the kettle 
and evaporate for 15 or 20 minutes. Put them into 
sterilized cans as directed in the open kettle method, 
and seal tight. Invert the jars until cold. If economy 
of jars is a consideration, the tomatoes can be evaporated 
to one-half their original bulk and then diluted when 
used. 



AND HOME CANNING 65 



CORN 

In point of quantity canned corn ranks second only 
to tomatoes. It is one of the foods that play an impor- 
tant part in our food supply. Its consumption is con- 
fined largely to the United States, and strange as it may 
seem, in some countries canned corn is almost an un- 
known food. No better food grows. It is wholesome, 
nutritious, cheap, and the people of America can feel 
justly thankful that they are blessed with this gift of 
a benevolent Providence. The German may eat his po- 
tatoes, the Chinaman his rice, the Italian his loved spa- 
ghetti, the Scotchman his oats, and the Englishman his 
baked beans; but who would give in exchange for any 
of these a dish of delicious sweet corn? 

Field corn, while a delicious, wholesome food when 
ground into meal and converted into porridge or bread, 
is used very little in its green stage and is never used 
for canning purposes. The various varieties of sweet 
corn, of which there are many, are all desirable for can- 
ning purposes. 

The quality of canned corn will depend materially 
upon the age and condition of the corn when it goes into 
the cans and on the skill of the one in charge of the can- 
ning. Corn should be gotten into the cans as soon after 
it is pulled as possible. It begins to lose its rich, sweet 
flavor within a day after it is pulled. It should be han- 



66 FOOD CONSERVATION 

died carefully and not bruised. If allowed to stand in 
large heaps in warm, sultry weather it soon becomes 
sour. All the knives and pans used in handling the 
corn should be kept scrupulously clean. This is very 
important if one wants to eliminate the dangers of spoil- 
age. 

How to Can Corn 

Secure corn that has been pulled not more than six 
hours, and if possible have it come right from the 
farm to your kitchen. Remove the husks and the silk. 
Plunge the ears into boiling water for 6 minutes, re- 
move and immediately plunge into cold water. Cut 
from the cob with a sharp knife, cutting from the tip 
end towards the butt end. Do not cut so deep that a 
portion of the tough fiber of the cob accompanies the 
grains. It is better to cut shorter and then scrape the 
cobs. Pack the corn in the jars, allowing a space of 1% 
inches at the top. Add 1 even teaspoonf ul of salt and 1 
of sugar to each quart of corn. Fill the jars with boil- 
ing water, put the rubbers and covers on and partially 
seal, not tight. Put the cans into the sterilizer. (Cap 
and tip tin cans.) 

Time for Sterilizing 

Water bath outfit 3 hours 

Water-seal outfit 160 minutes 

Steam pressure outfit, 5 lbs. steam 120 minutes 

Remove, seal tight, and invert to cool. 



AND HOME CANNING 67 

Corn on the Cob 

Follow the directions in the preceding recipe, using 
one-half gallon jars, and pack the ears in the jars alter- 
nating the butt and tip ends. Fill the jars with boiling 
water and add 2 teaspoonfuls of salt to each half gal- 
lon can. Put on rubbers and covers, partially seal, put 
into carnier and sterilize as directed in foregoing recipe. 

Corn and String Beans 

The corn and the beans must be fresh. Do not pur- 
chase these vegetal)! es for canning purposes if they are 
stale, even at bargain prices. String and wash the 
beans, then break them into inch lengths. Husk and 
silk the corn. Plunge them into separate kettles of boil- 
ing water for 6 minutes. Remove and put into cold 
water. Cut the corn from the cob, blend with the beans, 
using half and half, and fill the jars, leaving a space of 
1 inch at the top. To each quart jar add 1 tea- 
spoonful of salt and fill with boiling water. Put rub- 
bers and covers on, partially seal. (Cap and tip tin 
cans.) Put into the canner. 

Time for Sterilizing 

Hot water bath outfit 3 hours 

Water-seal outfit 160 minutes 

Steam pressure outfit, 5 lbs steam 120 minutes 

Remove, tighten covers, and invert to cool. 



68 FOOD CONSERVATION 

Succotash 

Secure fresh corn and fresh lima beans. Cook the 
beans one-half hour, and during this period husk and silk 
the corn. Blanch the corn 6 minutes; plunge into cold 
water, and cut from the cob with a sharp knife. There 
should be two parts corn and one part beans. Blend 
the corn and the beans, fill the sterilized jars, allowing 
a space of 2 inches at the top. To each quart add 1 
teaspoonful of salt and 1 teaspoonful of sugar. Fill 
with boiling water, put rubbers and covers on, and par- 
tially seal. (Cap and tip tin cans.) Put into the can- 
ner. 

Time for Sterilizing 

Hot water bath outfit 3 hours 

Water-seal outfit 160 minutes 

Steam pressure outfit, 5 lbs. steam 120 minutes 

Remove, seal tight, and invert to cool. 

Corn and Tomatoes 

Both vegetables must be fresh. Scald the tomatoes, 
and then plunge into cold water and remove the skins. 
Husk and silk the corn. Submerge in boiling water 6 
minutes, then immediately put into cold water. Cut 
the corn from the cob, and fill sterilized cans with equal 
parts of corn and chopped tomato. Add 1 teaspoonful 
of salt to the quart. Put on rubbers and covers, par- 



AND HOME CANNING 69 

tially seal (cap and tip tin cans), and put the jars into 
the canner. 

Time for Sterilizing 

Hot water bath outfit 3 hours 

Water-seal outfit 160 minutes 

Steam pressure outfit, 5 lbs. steam 120 minutes 

Because of the fact that it requires a shorter period 
of time to sterilize tomatoes, it is economy in time and 
fuel to can the corn and the tomatoes separately and 
then blend them when preparing them to serve. 



70 



FOOD CONSERVATION 




A Dish of Dried Corn 



Corn, green peas, squash, pumpkin, apples, peaches, 
pears, apricots, plums, cherries, raspberries can be evap- 
orated either by the sun 's rays or in a warm oven. 

Apples should be pared, cored and cut in quarters or 
eighths. Place the sections on the pan or rack just so 
they do not touch each other. 

Prepare pears the* same as apples for drying. 

Peaches, apricots, plums and cherries should be washed 
and pitted. Place on the drying pan or rack as closely 
as possible without having the sections touching. 

Cut the pumpkin and squash in small sections and 
place on pans or racks same as fruit. 



AND HOME CANNING 71 



DRIED CORN 

In order to preserve the surplus green corn this sea- 
son, we should resort to the method our grandmothers 
used to preserve it. Many of the younger generation 
have never tasted evaporated sweet corn. Someone will 
say, ' ' Well, they haven 't missed much. " It is true that 
canned corn is considered superior in flavor by most 
people, but hungry people are not so insistent upon deli- 
cacy and flavor, and there will be a lot of hungry people 
in the world next winter. 

Should there be a scarcity of cans this season, as in 
all probability there will, we would strongly urge women 
to evaporate every ounce of corn they can procure at 
reasonable prices. Dried corn is a nutritious, whole- 
some, appetizing food. 

How to Evaporate Corn 

Select at least a bushel of fresh corn. Remove the 
husks and silk. Boil it in water ten or twelve minutes. 
Cut it off the cob with a sharp knife. Spread it on trays 
covered with cheesecloth to the depth of about one- 
fourth inch. If the drying is to be done by the sun's 
rays, frames built for the purpose as described in the 
article on "Evaporated Vegetables and Fruits" (page 
60) should be used. If the corn is to be dried in the 
house by the heat of the oven, pans or trays of a size 



72 FOOD CONSERVATION 

to fit the oven must be used. If the oven is used a 
small quantity only can be evaporated at one time. 
The corn should be stirred occasionally while drying. If 
it is dried too rapidly it will turn very red, and also if 
it is dried too slowly it will turn dark and may become 
sour. The drying period should cover two or three 
days. See that the corn is thoroughly dried and then 
put it into cloth or paper bags and store in a dry place. 
Evaporated corn should be soaked over night, or for 
at least three or four hours before cooking. It may be 
prepared in any way in which canned corn is prepared. 



AND HOME CANNING 



73 




A Jar of Peas 



Peas are one of the best forms of vegetable proteins. 



74 FOOD CONSERVATION 

PEAS 

Peas are one of the most valuable forms of vegetable 
protein we have. They belong to that group of legumes 
of which beans and lentils are two important members. 
Every pint of peas that is not needed for immediate con- 
sumption this summer should be put into cans for winter 
use. There is enough nourishment in a pint of peas to 
take the place of a day 's ration of meat. Peas are almost 
as acceptable to the man in the trenches as meat itself, 
and women would do well to help preserve this nutritious 
vegetable when the harvest arrives. 

Canning Peas 

Purchase strictly fresh peas, and hull them. Blanch 
in boiling hot water for 5 minutes. Remove and plunge 
into cold water. Fill the jars to within 1 inch of the 
top. Add 1 teaspoonful of salt to the quart. Fill the 
jars with boiling water, put rubbers and covers on im- 
mediately after filling and partialy seal, (Cap and tip 
tin cans). Put into the canner. 

Time for Sterilizing 

Hot water bath outfit 2 hours 

Water-seal outfit 100 minutes 

Steam pressure outfit, 5 lbs. steam 75 minutes 

Remove, seal tight and invert to cool. 



AND HOME CANNING 75 

Carrots and Peas 

Purchase strictly fresh peas, and tender, fresh car- 
rots. Hull the peas and blanch as directed in the pre- 
ceding recipe. Scrape the carrots, slice, and blanch in 
boiling water 3 minutes. Remove and immediately 
plunge into cold water. Fill the jars to within 1 inch 
from top with equal parts of carrot and peas. Add 
1 teaspoonful of salt to the quart. Fill the jars with 
boiling water. Put on rubbers and covers, partially seal 
(Cap and tip tin cans). Put the jars into the canner. 

Time for Sterilizing 

Hot water bath outfit 2 hours 

Water-seal outfit 100 minutes 

Steam pressure outfit, 5 lbs. steam 75 minutes 

Remove and seal tight. 

Dried Peas 

If cans are not available do not allow peas to ripen 
or waste for want of your attention. They can be dried 
successfully either by artificial or natural heat. The 
peas should be shelled and parboiled for from six to ten 
minutes, then turned into a colander and drained. 
Spread them out on racks covered with cheesecloth and 
place them in a location where the sun will reach them 
all day long. Lay lath across the frames and cover with 



76 FOOD CONSERVATION 

mosquito bar to protect the peas from flies and insects. 
If many are to be dried, a good idea is to build a frame 
and cover it with glass, closing the sides with cheesecloth 
which will allow the free circulation of air. Such an 
arrangement is ideal for drying peas, corn, apples, 
peaches, etc. If weather conditions are such that the 
peas cannot be evaporated outside by the heat of the 
sun, then it will be necessary to put the peas on trays 
or pans and dry them in the oven. The oven must be 
kept only moderately warm, never hot. In case a gas 
oven is being used the fire should be turned on and off 
as may be necessary to keep the oven good and warm. 
The peas must be evaporated until they are thoroughly 
dried, when they can be put into a bag and kept indefi- 
nitely. Soak over night before cooking. 



AND HOME CANNING 77 



BEANS 

Beans belong to the family of legumes, and are a 
splendid source of protein. They are the poor man's 
meat, and in times of dire need like the present an en- 
deavor should be made to triple the normal production 
of this splendid meat substitute. The fact that the ripe 
bean is as desirable for food as when in the green stage 
renders it a very serviceable product in times when large 
quantities of non-perishable food must be stored. 

I would strongly advise against using cans this sum- 
mer for the purpose of canning beans. It would be 
foolish to utilize can space for this product that is non- 
perishable, when all cans are so urgently needed for 
perishable products. 

Of course, the green string bean is a different propo- 
sition. The only way to successfully preserve string 
beans is to can them, but this particular season, when 
every pound of food that can be grown must be pre- 
served, it would seem the better plan to allow the beans 
to ripen and then harvest the dry beans, leaving the cans 
for other foods. 

During the winter season, after a number of cans 
have been opened and there is no immediate demand for 
them, there is an advantage in canning a dozen or more 
cans at one time in order to have them ready when the 
occasion demands. Furthermore, by cooking them in 



78 FOOD CONSERVATION 

cans the danger of having scorched beans is entirely re- 
moved. Fuel is saved by cooking a dozen quarts in the 
canner at one time over the same gas burner, instead of 
cooking one quart at a time on twelve different occasions. 

Canned Baked Beans 

Soak 4 quarts of navy or white pea beans in slightly 
salted water over night, In the morning drain. Add 
fresh water, put over the fire and cook for 2 hours. 
Thirty minutes before the time is up, add 1 pound of 
minced bacon, 1 cupful of brown sugar, more salt if 
necessary, and 1 pint of minced onion. When the 2 
hours are up, remove the beans from the fire, put them 
into sterilized jars, fill the jars to within 1 inch from 
the top with beans and the remaining space with the 
liquid in which the beans have been cooked. Put rub- 
bers and covers on, partially seal. (Cap and tip tin 
cans). Put in canner. 

Time for Sterilizing 

Hot water bath outfit 3 hours 

Water-seal outfit 160 minutes 

Steam pressure outfit, 5 lbs. steam 120 minutes 

Remove, seal tight, and invert to cool. 



AND HOME CANNING 79 

Canned Lima Beans 

Soak 4 quarts of dry lima beans over night in slightly 
salted water. In the morning drain the water off. Add 
sufficient fresh water to cover well, put over fire and 
cook for 2 hours. Keep covered with water. It is well 
to have an asbestos plate under the kettle to keep the 
beans from scorching. Add more salt if needed. Fif- 
teen minutes before the preliminary cooking is finished 
add y 2 pound of butter. Put the beans into sterilized 
jars, fill to within 1 inch from the top with the beans 
and then add liquid until full. Put the rubbers and 
covers in place, partially seal. (Cap and tip tin cans.) 
Put into canner as soon as filled. 

Time for Sterilizing 

Hot water bath outfit 3 hours 

Water-seal outfit 160 minutes 

Steam pressure outfit, 5 lbs. steam 120 minutes 

Remove, tighten covers, and invert to cool. 

Beans with Tomato Sauce 

Soak 4 quarts of lima or white pea beans in slightly 
salted water over night. In the morning drain well. 
Add sufficient fresh w T ater to cover well. Cook for 2 
hours, allowing the water to boil down well, but being 
careful to avoid burning. Fifteen minutes before the 



80 FOOD CONSERVATION 

two-hour period is up, add enough strained tomatoes to 
cover the beans. At the end of 2 hours put into ster- 
ilized jars, fill the last inch at the top with tomato only. 
Put rubbers and covers in place, partialy seal. (Cap 
and tip tin cans.) As fast as cans are filled put them 
into the canner. 

Time for Sterilizing 

Hot water bath outfit 3 hours 

Water-seal outfit 160 minutes 

Steam pressure outfit, 5 lbs. steam 120 minutes 

Remove, tighten covers, and invert to cool. 

Pork and Beans 

Soak 4 quarts of navy or white pea beans in water 
over night. In the morning drain thoroughly. Add 
sufficient fresh water to cover well. Put over fire and 
cook for 2 hours. An asbestos plate should be put under 
the kettle to avoid burning. Thirty minutes after the 
beans start to boil, add 2 pounds of pork cut in thin 
slices. At the end of 2 hours put the beans into steril- 
ized jars, filling the last inch with the liquid portion 
only. Put the rubbers and covers in place, partially 
seal. (Cap and tip tin cans.) Put the cans into the 
canner as they are filled. 



AND HOME CANNING 81 

Time for Sterilizing 

Hot water bath outfit 3 hours 

Water-seal outfit 160 minutes 

Steam pressure outfit, 5 lbs. steam 120 minutes 

Remove and tighten covers. 

Canned Kidney Beans 

Soak 4 quarts of kidney beans over night. In the 
morning pour the water off. Add sufficient fresh water 
to cover well. Put over the fire and cook for 2 hours. 
It is well to put an asbestos mat under the kettle to avoid 
burning. Thirty minutes before the preliminary cook- 
ing is finished, add 2 quarts of strained tomatoes, and 1 
pint of chopped onion. Season with salt. When the 
two-hour period is up, put the beans into sterilized jars, 
filling the last inch of the jars with the liquid only. 
Put rubbers and covers in place, partialy seal. (Cap 
and tip tin cans.) Put into the canner immediately. 

Time for Sterilizing 

Hot water bath outfit 3 hours 

Water-seal outfit 160 minutes 

Steam pressure outfit, 5 lbs steam 120 minutes 

Remove and tighten covers. 



82 FOOD CONSERVATION 



BEETS 

The red beet is a very desirable vegetable when canned. 
It meets the demand most admirably when a quick salad 
is required. It is a vegetable that is quite difficult to 
can successfully, owing to the fact that unless carefully 
and properly handled it loses its attractive red color, 
which is one of its good points. 

Red beets should be canned only in glass or in lac- 
quered tin cans. Be careful to avoid the use of ordinary 
tin cans. If put up in glass, as soon as the jars are 
cooled wrap them in paper or put them in a dark cup- 
board in the cellar to prevent bleaching. 

Beets bleed very easily while cooking if trimmed too 
close. One inch of the top and the entire root must 
remain on until the beets are peeled. 

Canned Beets 

Select young, tender beets, wash, and cut oft' the 
tops one inch from the beet; do not cut off the roots. 
Blanch for 10 minutes in boiling water. Remove and 
plunge into cold water immediately. In a minute or two 
remove them from the cold water and carefully scrape 
the skins off; do not peel. Pack into sterile jars, allow- 
ing the beets to remain whole if size permits. Add 1 
teaspoonful of salt to the quart. Fill the jars with boil- 
ing water. Put rubbers and covers in place, partially 



AND HOME CANNING 83 

seal. (Cap and tip tin cans.) Put into the canner at 
once. 

Time for Sterilizing 

Hot water bath outfit 100 minutes 

Water-seal outfit 80 minutes 

Steam pressure outfit, 5 lbs. steam 70 minutes 

Turn flame out, open canner for two minutes, then re- 
move cans ; immediately seal tight, and invert to cool. 

Pickled Beets 

Select young, tender beets. Wash, cut off the tops 
1 inch from the beet, but do not trim the roots. Cook 
in boiling water until tender. Plunge into cold water 
immediately. Then remove the skins with the hands or 
scrape with a knife, but do not peel. Allow the beets 
to remain whole, or they may be cubed or sliced if one 
chooses. Put them into sterile jars, add 1 teaspoonful 
of salt to the quart, and fill the jars with 1 part vinegar 
and 2 parts water, sweetened to taste. Put the rubbers 
and covers in place, partially seal. Put into canner im- 
mediately after filling. 

Time for Sterilizing 

Hot water bath outfit 45 minutes 

Water-seal outfit 30 minutes 

Steam pressure outfit, 5 lbs. steam 25 minutes 

Remove, seal tight, and invert to cool. 



84 



FOOD CONSERVATION 




Any vegetable can be successfully canned by the house- 
wife if the simple steps necessary to insure complete 
sterilization are observed. 



AND HOME CANNING 85 



ASPARAGUS 

Select fresh, young, tender stalks. Wash them care- 
fully and well. Blanch in boiling water for 5 minutes. 
Remove and immediately plunge into cold water. In a 
minute or two lift the stalks from the cold water, and 
pack into jars. The tip of the stalks should be IV2 
inches below the top of the can. Add 1 teaspoonful of 
salt to the quart, and fill jars with boiling water. Put 
rubbers and covers in place, partially seal. (Cap and 
tip tin cans.) Put into the canner as soon as the cans 
are filled. 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Remove, seal tight, and invert to cool. 

OKRA 

Select okra that is young and tender. If too old, the 
pods will be fibrous, and will turn red when sterilizing. 
Wash the pods thoroughly, cut into sections, rejecting 
the stem end and all hard portions. Blanch in boiling 
water for 5 minutes. Remove and immediately plunge 
into cold water. In a minute or two remove from the 
cold water, and immediately pack into cans. Add 1 tea- 
spoonful of salt to the quart. Fill the jars with boil- 



86 FOOD CONSERVATION 

ing water. Put rubbers and covers in place, partially 
seal. (Cap and tip tin cans.) Put the cans into the 
canner as soon as they are filled. 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Remove, seal tight, and invert to cool. 

SPINACH 

Select fresh, bright green spinach. Pick over care- 
fully and discard all the yellow and bad leaves. Wash 
through several waters. When the spinach is thoroughly 
clean, blanch in steamer for 15 or 20 minutes. Remove 
and plunge into cold water. Take it from the cold water 
in 1 minute and drain. Fill the jars, packing the spin- 
ach in well. An inch at the top of the jars should be 
filled with boiling water. Add 1 teaspoonful of salt to 
each quart of spinach. Put the rubbers and covers in 
place as fast as the jars are filled, and partially seal. 
(Cap and tip tin cans.) Put the cans into the canner 
at once. 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs steam 60 minutes 

Remove, tighten covers, and invert to cool. 



AND HOME CANNING 87 



KALE 

Because of its hardiness, its abundant growth and its 
excellent flavor, kale is a vegetable with which people 
should become more familiar. A small patch in the 
garden will supply the average family all summer if kept 
well watered. 

It is usually cooked in water and then drained, after 
which it is seasoned with vinegar, bits of crisped bacon 
or oil. It is excellent prepared by any of the methods 
used for spinach. 

For canning purposes select strictly fresh kale. Pick 
it over carefully. In midsummer one must watch care- 
fully for worms. Wash it thoroughly, plunge into boil- 
ing water 2 minutes, or better, blanch in steamer for 15 
minutes. Take it out and put it into cold water for 1 or 
2 minutes, then pack it into sterile cans. An inch at 
the top of the can must be filled with boiling water. 
Add 1 teaspoonful of salt to each quart. As fast as the 
jars are filled, put the rubbers and covers in place, and 
partially seal. (Cap and tip tin cans.) Put the cans 
into the canner at once. 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Remove, seal tight, and invert to cool. 



FOOD CONSERVATION 



BRUSSELS SPROUTS 

Brussels sprouts like other vegetables must be strictly 
fresh. Don't try to can them after they are old and 
wilted. Wash thoroughly and put into boiling water 
for 3 minutes. Remove and immediately plunge into 
cold water. Take from the cold water in one or two 
minutes, and put them into sterile jars. The last inch 
at the top must be filled with boiling water. Add 1 tea- 
spoonful of salt to the quart. As fast as the jars are 
filled, put the rubbers and covers in place, and partially 
seal. (Cap and tip tin cans.) Put the cans into the 
canner at once. 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Remove, tighten covers, and invert to cool. 

CAULIFLOWER 

Select heads on which no dark specks or spots show. 
Separate the flowerettes and watch carefully for insects. 
Place in salted water for 4 hours. Remove and blanch 
in boiling water for 5 minutes. Quickly plunge into cold 
water. Pack into sterile cans, being careful not to break 
the flowerettes. Fill the cans with slightly salted boil- 



AND HOME CANNING 89 

ing water. Put rubbers and covers in place and par- 
tially seal. (Cap and tip tin cans.) Put the cans into 
the canner at once. 

Time for Sterilizing 

Hot water bath outfit 60 minutes 

Water-seal outfit 50 minutes 

Steam pressure outfit, 5 lbs. steam 40 minutes 

Remove, tighten covers, and invert jars. 

GREENS 

Endive, dandelions, Swiss chard, beet tops, and other 
similar greens. 

The greens must be fresh. Wash through several 
waters until thoroughly clean. Plunge into boiling 
water for 3 minutes, or which is better, blanch in steam 
for 15 minutes. Remove and plunge into cold water. 
In a minute or two take from the cold water and drain. 
Put into sterile jars, adding 1 teaspoonful of salt to the 
quart. Fill jars with boiling water. Put the rubbers 
and covers in place, partially seal. (Cap and tip tin 
cans.) Put the cans into the canner at once. 
Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Remove jars, immediately seal tight, and invert to cool. 



90 FOOD CONSERVATION 



CARROTS 

Carrots should be canned when they are young and 
tender if canned at all. There is no particular object in 
canning them except to retain the sweet, fresh flavor of 
the young carrot. After carrots are full grown they 
are easily kept by putting them in earth in the cellar, 
where they can be held for use as the occasion demands. 

When selecting carrots for canning see that they are 
not wilted. Scrape them. Blanch in boiling water for 
5 minutes. Remove and plunge into cold water. Pack 
them into cans. They may be sliced or canned whole. 
Add 1 teaspoonful of salt to each quart of carrots. Fill 
the cans with boiling water. Put the rubbers and lids 
in place, partially seal. (Cap and tip tin cans.) Put 
the cans into the canner at once. 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Remove, seal tight, and invert jars. 

EGGPLANT 

Select strictly fresh eggplant. Remove the skin and 
slice crosswise, cutting slices about one-half inch thick. 



AND HOME CANNING 91 

Blanch 3 minutes in boiling salted water. Remove 
and plunge into cold water. Immediately pack in glass 
jars. Add 1 level teaspoonful of salt to the quart. Fill 
with boiling water. Put rubbers and covers in place 
and partially seal. (Cap and tip tin cans.) Put the 
cans into the canner at once. 

Time for Sterilizing 

Hot water bath outfit 60 minutes 

Water-seal outfit 50 minutes 

Steam pressure outfit, 5 lbs. steam 40 minutes 

Remove jars, tighten covers, and invert to cool. 

SWEET POTATOES 

Pare the amount of sweet potatoes desired. Put them 
into cold water as they are pared to keep them from 
turning dark. Blanch the potatoes in boiling water 5 
minutes. Remove and plunge into cold water. Pack 
into cans. Do not pack glass jars too tight as the po- 
tatoes swell slightly, and may burst the jars. Add 1 
teaspoonful of salt to the quart. Fill with boiling 
water. Put rubbers and covers in place, partially seal. 
( Cap and tip tin cans. ) Put the cans into the canner as 
they are filled. 



92 FOOD CONSERVATION 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Remove, seal tight, and invert jars. 

SQUASH AND PUMPKIN 

Peel the pumpkin or squash. Cut into cubes. Put 
into kettle; add a little boiling water; cover and cook 
slowly until tender. If the fire is too hot pumpkin or 
squash is inclined to scorch. Stir occasionally. When 
tender remove from the stove and press through puree 
sieve or colander. Pack in sterilized jars and add 1 tea- 
spoonful of salt to the quart. Put the rubbers and cov- 
ers in place, partially seal. (Cap and tip tin cans.) 
As fast as the cans are filled put them into the canner. 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Remove, tighten covers, and invert to cool. 

SWEET PEPPERS 

Wash y 2 bushel of red or green peppers. Cut out the 
stem end and remove the seeds. With a sharp pair of 
scissors cut the peppers into rings. Put them into boil- 



AND HOME CANNING 93 

ing water and blanch for 2 minutes. Remove from the 
boiling water and plunge into cold water immediately. 
Allow to stand in the cold water 10 minutes. Pack in 
the jars, adding 1 teaspoonful of salt to the quart. Fill 
the jars with boiling water. Put the rubbers and covers 
in place, partially seal. (Cap and tip tin cans.) As 
fast as the cans are filled place them in the canner. 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Remove, tighten covers, and invert to cool. 

ONIONS 

Peel enough onions to fill the desired number of cans. 
To prevent the eyes from smarting, peel the onions un- 
der water, or stand in a draft. As the onions are peeled, 
drop them into cold water. When ready to fill the jars, 
blanch the onions in boiling water 5 minutes. Then 
plunge into cold water and allow to stand 5 minutes. 
Pack into the cans. Add 1 teaspoonful of salt to the 
quart. Fill the cans with boiling water. Put the rub- 
bers and covers in place and partially seal. (Cap and 
tip tin cans.) As fast as the cans are filled put them 
into the canner. 



94 FOOD CONSERVATION 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Remove, seal tight, and invert the cans. 

If the onions are so large that it is necessary to cut 
them in order to get them into the cans, the liquid in 
the cans will be cloudy after they are sterilized. 

SAUER KRAUT 

A dish with a homely name and a homely flavor, but 
held in high esteem by many people. In olden times, 
as regular as autumn came, people put into the cellar 
two or more casks of kraut. It was one of the necessary 
provisions for winter. 

It is easily and quickly made, and is an excellent way 
to store cabbage for winter use for those who like it. 

Fifty pounds of cabbage will make about five gallons 
of kraut. 

Earthen or cement jars or wooden casks should be 
provided in which to pack the kraut. If casks are used 
they should be of oak, cpyress or white pine. 

The tools required for making kraut are a slaw cutter 
and a wooden potato masher or similar block of wood 
with a handle with which to tamp the cabbage down. 



AND HOME CANNING 95 

How to Make Kraut 

Remove the loose outside leaves from the heads of 
cabbage. Cut the heads in two, splitting the hearts. 
With the slaw cutter cut in long shreds, not too fine. 
Pack the shredded cabbage into a large receptacle to the 
depth of 2 inches. Salt well. (I14 pounds of salt to 
50 pounds of cabbage is the correct proportion.) Tamp 
the cabbage down with a wooden plunger until it is 
well packed and slightly bruised. Add another 2 inches 
of the shredded cabbage, and repeat the process of salt- 
ing and tamping. Continue in this manner until the 
vessel is full, or the desired amount of cabbage has been 
used. Now take some of the clean loose leaves which 
were removed from the heads, and cover the cabbage 
well with them. Put a clean board or plate that will 
just fit the vessel on top of the leaves, and weight it down 
well with a rock. In the early fall it will take from 15 
to 20 days for the kraut to cure, and in the late fall it 
will take longer. 

Canning" Sauer Kraut 

As soon as the kraut is fully cured it is ready to can. 
Fill jars nearly full with the kraut, then add liquid from 
the kraut to entirely fill the jars. Put the rubbers and 
covers in place, partially seal. (Cap and tip tin cans.) 
Put the cans into the canner. 



96 FOOD CONSERVATION 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Turn flame out, open canner for a few minutes, then 
remove cans; immediately seal tight and invert to cool. 

Sauer Kraut with Fresh Pork 

Cook the pork until tender, then soak it in raw vinegar 
until well saturated. Fill the jars with kraut as di- 
rected in the preceding recipe. In the center of each 
jar put a slice or two of the pork. Fill an inch at the 
top of the jar with the liquid from the kraut or boiling 
water. 

Sterilize same length of time as directed to sterilize 
plain canned kraut. Remove from canner, and seal 
tight. 



AND HOME CANNING 97 



RELISHES 

The tastes of human beings demand something more 
distinctly flavored than plain meat and vegetables, so rel- 
ishes were invented, and their popularity has increased 
to the point that most people feel that a noon or even- 
ing meal is not complete without them. 

The author does not propose to argue the respective 
merits of these various forms of appetizers. Some dys- 
peptics declare that they are ruinous to digestion and 
health, while other people eat them daily and thrive. 
One thing seems certain, they cannot be distinctly harm- 
ful, at least to the healthy individual. Their distinctive, 
piquant flavor adds zest to many forms of meat and 
vegetable dishes, and regardless of what the faddish di- 
etitian might say, they seem to fill an important place 
in the diet of the average individual. 

Tomato Catsup No. 1 

Cut up 1 peck of ripe, red tomatoes, put in kettle and 
cook until tender. Then press through a puree or wire 
sieve which will not permit the seeds or skins to pass 
through. Return the tomato pulp to the kettle. Tie 
in a muslin bag, 2 tablespoonfuls of cinnamon, 2 table- 
spoonfuls of unground cloves, 2 tablespoonfuls of all- 
spice and suspend in the tomato pulp. Add ^4 cupful 
of salt. Cook over slow fire until reduced one-half, then 



98 FOOD CONSERVATION 

add 2 cupfuls of brown sugar and 2 cupfuls of vinegar, 
and boil down to desired consistency. Stir frequently 
to avoid burning. Put in sterile bottles, close the bottles 
with sterile corks and pour over corks melted sealing 
wax. 

Catsup No. 2 

Cook 1 peck of ripe, red tomatoes until tender, then 
press them through a puree sieve, or wire sieve which 
will not permit the seeds or skins to pass through. Re- 
turn the tomato pulp to the kettle. Evaporate to one- 
half the original quantity. Then add 14 cupful salt, 1 
teaspoonful cayenne pepper, 1 tablespoonful each of 
ground cinnamon and allspice, 2 cupfuls vinegar, and 
boil down to desired consistency. Put into sterile bottles, 
close with sterile corks and cover with melted sealing 
wax. 

If a sweetened catsup is desired add % cupful or more 
of granulated sugar. 

Tomato Catsup No. 3 

Cut up 1 gallon of ripe, red tomatoes. Put them into 
a kettle and cook until tender. Then press them through 
a wire or puree sieve which will not permit the skins or 
seeds to pass through. Return the tomato pulp to the 
kettle. Add 4 even teaspoonfuls of salt and y 2 even 
teaspoonful of red pepper. Suspend in it a muslin bag 



AND HOME CANNING 99 

containing the following spices : 4 level tablespoonfuls 
of unground mustard seed, 1 level tablespoonful of un- 
ground cloves, 2 tablespoonfuls of mixed spices, 2 table- 
spoonfuls of celery seed. A 2 large grated or chopped 
onions, and one cupful of vinegar. Evaporate over a 
slow fire; it is well to have an asbestos mat under the 
kettle. Stir frequently. Cook until of desired con- 
sistency, put into bottles and seal while hot. To seal, 
close the bottles with corks which have been boiled, and 
cover well with sealing wax. 

Chili Sauce 

3 gallons tomatoes. 1 cupful ripe sweet peppers, 

3 pints chopped onion. chopped. 
1 pint chopped celery. i/ 2 cupful salt. 

4 cupfuls sugar. 2 pints cider vinegar. 

Red pepper to suit taste. 

Chop the tomatoes and other vegetables fine with a 
chopping knife or put them through a food chopper, 
using the coarsest knife. Measure after they are 
chopped. Turn the tomatoes into a cheese cloth bag and 
drain all the water off. Put this water into the kettle 
and evaporate it to one-fourth the original amount. 
Turn the chopped tomatoes, the onions, the celery and 
the peppers into the kettle and evaporate to one-half the 
original bulk. Then add the seasonings and cook to the 
desired consistency. After the vegetables have been 



100 FOOD CONSERVATION 

added the mixture must be stirred frequently or it will 
burn. The amount of seasoning given may not produce 
the flavor desired by some, hence the amount of sugar, 
vinegar and spices should be regulated so as to give the 
flavor the family will enjoy. Put it into bottles while it 
is boiling hot, and seal immediately. There is no danger 
of this sauce spoiling if the bottles or jars in which it 
is put have been sterilized just previous to filling them 
and sealing wax is used to cover the corks. 

Chow Chow No. 1 

2 qts. green tomatoes. 3 heads of cauliflower. 

2 qts. small onions. 3 cucumbers. 

2 qts. yellow string beans. 6 large red peppers. 

Chop the vegetables fine with a chopping knife, or run 
them through a food chopper. Put in a brine made by 
dissolving 1 pound of salt in 5 pints of water and let 
stand over night. In the morning bring the brine, with 
the vegetables still in it, to the boiling point and keep 
boiling for a few minutes. 

In a separate vessel bring 1 gallon of cider vinegar to 
a boil. With a little water make a paste of the follow- 
ingredients : 
14 pound ground mustard. 1 cupful brown sugar. 

14 pound tumeric. 2 level tablespoonfuls 

Y 2 ounce celery seed. flour. 



AND HOME CANNING 101 

Put this paste into the vinegar and boil until it begins 
to thicken. Drain the brine from the vegetables thor- 
oughly, and pour the vinegar over them. Mix thor- 
oughly, heat, and seal while hot. Unless the brine is 
drained from the vegetables thoroughly the chow chow 
will be too thin. 

(Given in Bulletin 521 U. S. Dept. of Agriculture.) 

Chow Chow No. 2 

i/ 2 peck green tomatoes. 1 quart celery. 
1 quart onion. 1 pint sweet peppers. 

1 quart cabbage. 1 cupful sugar. 

Chop all of the vegetables fine and measure after they 
are chopped. Cover them with a brine made of 1 pound 
of salt and 5 pints of water. Allow to stand over night, 
and in the morning drain well. Press into kettle, cover 
with vinegar and add the sugar. Cook until tender, 
put into jars and seal immediately. If a sweet flavor is 
desired add more sugar. 

Last of the Garden 

2 quarts of shelled, green lima beans. 

1 quart of very small onions. 

1 quart of celery. 

1 pint of sweet peppers. 



102 FOOD CONSERVATION 

Chop the celery and peppers, put them and the onions 
in a brine made of 1 pound of salt to 5 pints of water. 
Allow to stand over night. In the morning drain, cook 
the beans until tender, being careful not to get them so 
done they break. Put all the vegetables into a porcelain 
kettle and cover with vinegar. Heat and cook until the 
celery and onions are tender. Drain the vinegar from 
the vegetables. Make a paste of the following ingre- 
dients : 

2 tablespoonfuls of ground mustard 

2 tablespoonfuls of celery seed. 
14 teaspoonful of cayenne pepper. 

2 tablespoonfuls of flour. 
Mix these ingredients with a little water until the 
paste is smooth, then add it and 1 cupful granulated 
sugar to the vinegar and boil until it thickens. Pour 
over the vegetables, bring to the boiling point. Put in 
sterile jars at once, and seal tight. 

In the fall one can find on the market or in the garden 
vegetables from which to make numerous combinations 
which are delicious prepared over the above recipe. 

Pickled String Beans 

String 2 pecks of young wax beans. Cook them in a 
kettle of boiling salted water for 1 hour. Drain. Put 
them into sterile jars. To 5 pints of weak cider vine- 
gar add 1 cupful of sugar, 1 rounding tablespoonful 



AND HOME CANNING 103 

of mustard seed, 2 tablespoonfuls of grated horseradish, 
14 teaspoonful of cayenne pepper. Bring to the boiling 
point, but do not allow to boil. Fill the jars with the 
vinegar, put the rubbers and covers in place as the jars 
are filled and seal immediately. The vinegar should be 
prepared while the beans are cooking, and may be di- 
luted to suit the taste. 

All the seasonings except the sugar may be omitted 
if desired, in which case the vinegar should be quite 
sour. 

Pickled Cabbage and Celery 

Take % gallon of tender bleached celery and an equal 
amount of cabbage. Chop, but not too fine. Press into 
a porcelain kettle; add 14 cupful of salt, 1 cupful of 
granulated sugar, 1 tablespoonful of mustard seed and 
enough cider vinegar to cover. Cook slowly until cab- 
bage and celery are tender. Put into glass or earthen 
jars and seal immediately. 

Cucumber Pickles 

Select the small picldes. Wash thoroughly. Put them 
in a porcelain kettle or earthen jar. Make a brine of 
salt and water strong enough to bear an egg. Bring it 
to the boiling point and pour over the pickles. There 
must be sufficient brine to cover them. Allow to stand 
twenty-four hours. Take them out, rinse them, and pack 



104 FOOD CONSERVATION 

in glass or earthen jars. Cover with hot vinegar sweet- 
ened and spiced to suit taste, and seal immediately. 

Stuffed Sweet Peppers 

Cut out the stem ends and remove the seeds from the 
peppers. Place in jar or porcelain kettle and cover with 
salt water made of 1 part salt to 5 parts water. Allow 
to stand over night. Shred sufficient cabbage to fill the 
peppers. Season it with salt, mustard seed, and a little 
red pepper. Press into the peppers. Pack them in 
stone or earthen jars, cover with cold vinegar. These 
will be ready to use in twenty-four hours. 

Green Tomato Pickles 

In the fall when the frosts drive the green tomatoes to 
the market is the time to make green tomato pickles. 

Select good quality green tomatoes. Wash and slice 
thin. Add some sliced onion if desired. Cover the 
sliced tomatoes with a brine made of 1 part salt to 5 
parts water. Allow to stand over night. In the morn- 
ing drain the brine off well. Put the tomatoes into a 
porcelain kettle, cover with vinegar, season to suit taste 
with sugar, pepper, celery seed and a few sticks of cinna- 
mon. Bring to the boiling point and cook for twenty 
minutes. Put into glass or earthen jars while boiling 
hot, and seal immediately. 



AND HOME CANNING 105 

Cucumbers Packed in Salt 

Purchase strictly fresh cucumbers. Wash thoroughly. 
Put a layer of the cucumbers in a clean earthen jar or 
water-tight wooden cask and cover with salt. Add a 
second layer of the cucumbers and cover with salt. Con- 
tinue with alternate layers of cucumbers and salt until 
the desired amount has been packed. If the cucumbers 
are gathered from the patch they should be placed in the 
jar each day as soon as possible after they are gathered. 
Be sure to cover the last layer with salt before laying in 
more. 

When wanting to use take some of the pickles from 
the brine, soak in several waters until the salt is drawn 
out, then put them in cold spiced vinegar until suffi- 
ciently sour . 



106 POOD CONSERVATION 



CANNED SOUPS AND STEWS 

A supply of canned soups in the family larder is a 
great convenience to the housewife. To come home late 
and in a few short minutes have a good home-made veg- 
etable soup or stew ready to serve is a satisfaction that 
only the woman who is willing to put up these products 
can enjoy. Canning soups and stews is a means of sav- 
ing time as well as many of the perishable vegetables. 

The canning of soups and stews in the home is thor- 
oughly practical, and if a woman will give it a trial once, 
it is safe to say that thereafter she will rarely be with- 
out a supply of home canned soups and stews. 

Very often it is more practical to can only the com- 
bination of vegetables wanted in a soup, instead of mak- 
ing the meat stock and canning it with the vegetables. 
If the vegetables are canned they may be opened at any 
time, or when there happens to be sufficient meat stock 
for soup, and the soup is quickly made. Of course, if the 
stock is added to the soup when canned, then it is ready 
at a moment's notice whether there is available stock or 
not. 

Meat Stock for Soup 

Purchase 10 pounds of beef joints. Crack the bones 
with a hatchet or cleaver. Put the broken bones into 
a kettle and add 2 gallons of cold water. Put over fire 



AND HOME CANNING 107 

and bring to the simmering point. Skim off the fat 
and scum that boils up. The kettle should simmer for 
about six hours. Strain and fill bottles or jars. Add 
1 teaspoonful of salt to the quart. Put rubbers and cov- 
ers in place, partially seal. (Cap and tip tin cans.) 
Put into the canner. 

Time for Sterilizing 

Hot water bath outfit 1 hour 

Water-seal outfit 50 minutes 

Steam pressure outfit, 5 lbs. steam 40 minutes 

Vegetable Stew 

Purchase 10 pounds of a cheap cut of meat on which 
there is very little fat. Put it into a kettle and add 2 
gallons of cold water. Put over a slow fire and simmer 
for 5 or 6 hours. Skim when necessary. Take the 
meat from the kettle and with a sharp knife cut it into 
cubes. Return it to the kettle. Blanch in boiling water 
for 3 minutes and cold dip 4 pounds of carrots, 3 
pounds of onions, 1 pound of potatoes, 2 pounds of cel- 
ery. Cut the vegetables in cubes or slice them. Put 
into glass jars and add y 2 cupful (more or less) of the 
cubed meat to each jar. Add 1 teaspoonful of salt to 
the quart. Fill with the boiling hot stock. Put rub- 
bers and covers in place, partially seal. (Cap and tip 
tin cans.) Put cans into the canner as fast as they are 
filled. 



108 FOOD CONSERVATION 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Remove, tighten covers, and invert to cool. 

Vegetable Soup 

Make over the preceding recipe, only cut the vege- 
tables fine and use only one-half the amount. 

There is no occasion to adhere strictly to the list of 
vegetables given. Nearly every family enjoys certain 
combinations of vegetables, and those are the combina- 
tions that should be used. If dry beans are added to 
the soup, they should be soaked over night and cooked 
three hours in a kettle before adding. 

If rice is added to the soup or stew it should be soaked 
over night and cooked for twenty minutes. If the rice 
is not cooked before putting it into the cans, they must 
not be entirely filled, as the rice swells and will burst 
the cans. The safer plan for the housewife is to first 
cook the rice to avoid this danger. 

Combination of Vegetables for Soup 

Prepare 12 pounds of carrots, 3 pounds of cabbage, 
3 pounds of celery, 2 pounds of onions, 6 pounds of green 
string beans. Blanch all these vegetables in boiling 



AND HOME CANNING 109 

water 5 minutes, remove and cold dip. Chop fine, and 
put into jars. Add 1 teaspoonful of salt to the quart. 
Fill jars with boiling water, put rubbers and covers in 
place, partially seal. (Cap and tip tin cans.) Put the 
cans into the canner at once. 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 80 minutes 

Steam pressure outfit, 5 lbs. steam 70 minutes 

Turn fire out, open canner, seal jars and invert to 
cool. 

Unless the string beans are very young and tender 
they should be cooked for about one hour before going 
into the cans. 

Combination No. 2 

12 pounds carrots, 2 pounds celery, 2 pounds onions, 
4 pounds dry lima beans. 

Soak the beans over night ; in the morning drain the 
water off. Add fresh water and cook for 2 hours or 
until they begin to get tender. Clean, and blanch the 
other vegetables in boiling water. Dip in cold water, 
then chop fine. Blend the beans with the other vege- 
tables. Pack in jars. Add 1 teaspoonful of salt to the 
quart. Fill jars with boiling water. Put rubbers and 
covers in place, partially seal. (Cap and tip tin cans.) 
Put the cans into the canner at once. 



110 FOOD CONSERVATION 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 80 minutes 

Steam pressure outfit, 5 lbs. steam 70 minutes 

Remove, and seal tight. 

Chicken Broth with Rice 

Dress three large fowls, joint them and put them into 
a kettle with 5 gallons of water. A lard can is good for 
this purpose, or the meat may be divided and two smaller 
kettles used. Simmer for five hours. Skim off fat as it 
rises. Remove the meat from the bones and cut in cubes 
or shred it. Keep adding boiling water when necessary, 
so there are five gallons of the finished stock. 

Wash 5 pounds of rice, add it to 2 gallons of water 
and cook until tender, which will be about twenty-five 
minutes. Blend the rice with the stock and the chicken ; 
keep it at the boiling point and put it into sterile jars. 
Add 1 teaspoonful of salt to the quart. Put rubbers and 
covers in place, partialy seal. (Cap and tip tin cans.) 
Put the cans into the canner as they are filled. 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 80 minutes 

Steam pressure outfit, 5 lbs. steam 70 minutes 

Turn out fire, open canner, remove jars and seal tight, 
invert to cool. 



AND HOME CANNING 111 

Unless the sterilizing equipment is large this amount 
will fill more jars than can be sterilized at one time, in 
which case the remaining portion must be held at the 
boiling point until the first batch of cans is sterilized, 
when other cans may be filled with the remainder and 
sterilized. 

The better idea is for the housewife to cook about one- 
fourth of the rice at a time and use one-fourth the 
chicken and stock with it if her sterilizing equipment will 
not accommodate more than seven or eight quart jars. 

Chicken Gumbo 

Prepare the same amount of chicken, and in the way 
directed in the preceding recipe for Chicken Broth with 
Rice. 

When the chicken is ready, blanch 5 pounds of okra 
in boiling water for 3 minutes, and quickly dip into cold 
water. Cut the okra in 14 inch lengths. Blanch 5 large 
tomatoes in boiling water ; dip them in cold water and re- 
move the skins. Cut them in cubes. Add the okra and 
the tomatoes to the chicken and stock. Bring to the 
boiling point. Put into jars. Add 1 teaspoonful of salt 
to the quart. Put the rubbers and covers in place as the 
cans are filled, and partially seal. (Cap and tip tin 
cans.) Put the cans into the canner as they are filled. 



112 FOOD CONSERVATION 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 80 minutes 

Steam pressure outfit, 5 lbs. steam 70 minutes 

If the canner will hold only eight quart cans, use but 
2 gallons of the stock and meat at one time, adding 
the correct proportion of the okra and tomato. 

Clam Chowder 

To every quart of water use the white portion of 20 
long clams, 1 small onion, y 2 cupful tomato, 3 medium- 
sized potatoes, a few bits of salt pork, salt and pepper 
to taste. 

Wash the clams in cold water and chop, rejecting the 
dark portion. Add the clams, the minced onion, the po- 
tatoes cut in cubes and the other ingredients to the boil- 
ing water and cook for fifteen minutes. Put into sterile 
cans. Put rubbers and covers in position, partially seal. 
(Cap and tip tin cans.) Put the cans into the canner 
as they are filled. 

Time for Sterilizing 

Hot water bath outfit 2 hours 

Water-seal outfit 110 minutes 

Steam pressure outfit, 5 lbs. steam 90 minutes 

Turn out fire, open canner, remove jars and imme- 
diately seal tight, invert to cool. 



AND HOME CANNING 113 

Puree of Lima Bean Soup 

Soak 5 pounds of lima beans over night. In the morn- 
ing drain, add fresh water and cook until tender. Then 
press through the puree sieve, or colander; the puree 
sieve is much better for this purpose. (The puree sieve 
is a flat pan with a closely perforated bottom.) The con- 
sistency of the bean pulp will depend upon the quantity 
of water in which the beans were cooked. Put the pulp 
into bottles or jars, add 1 teaspoonful of salt to the quart. 
Put rubbers and covers on jars and partially seal. (Cap 
and tip tin cans.) Put into the canner. 

Time for Sterilizing 

Hot water bath outfit 90 minutes 

Water-seal outfit 75 minutes 

Steam pressure outfit, 5 lbs. steam 60 minutes 

Turn out fire, open canner, remove jars and seal, or if 
bottles are used, press the corks down well and dip one- 
fourth inch of the neck of the bottle in sealing wax. 

Puree of Split Pea Soup 

Make over the preceding recipe; add a little minced 
onion to the pea pulp. 

Any of the dry beans, peas or lentils may be prepared 
and canned as directed in the recipe for Puree of Lima 
Bean Soup. 

If the pulp is rather stiff when it goes into the jars 



114 FOOD CONSERVATION 



it will make a splendid substitute meat loaf by adding 
to the quart of pulp, 2 eggs, 1 cupful cracker crumbs, 1 
minced onion, \i cupful meat drippings, and baking in 
the oven for y 2 hour. 



AND HOME CANNING 115 



CANNING MEATS 

The various methods of curing meats are so satisfactory 
and the system of cold storage is so perfect to-day that 
a woman finds little occasion for canning meats when 
living in the city. If living in the country or small 
village, the situation is somewhat different. In the 
country and small villages many families kill their own 
meat. In this way a large quantity of the meat must 
be preserved for future use. Only a small portion can 
be eaten while it is strictly fresh, and the remainder 
must be cured or preserved by some method which will 
keep it indefinitely. Under such conditions some of the 
meat should be canned, since there is no better method 
of keeping it. 

Canned Beef 

Twenty-four hours after the beef has been killed, cut 
it up. Put the amount that is to be canned into kettles 
and cook for 1 hour. Remove from kettles and cut in 
small pieces. Discard the bone and fat. Pack in jars, 
then fill them with the liquid from the kettle. Add 2 
teaspoonfuls of salt to the quart. Put the rubbers and 
covers in place, and partially seal. (Cap and tip tin 
cans.) Put in the canner at once. 



116 FOOD CONSERVATION 

Time for Sterilizing 

Hot water bath outfit 4 hours 

Water-seal outfit 4 hours 

Steam pressure outfit, 5 lbs. steam Sy 2 hours 

Remove, seal tight, and invert to cool. 

Canned Pork 

Allow meat to cool for twenty-four hours after the 
animal has been killed. Can only the lean portions; 
the loin, the hams and the shoulders are best for can- 
ning. Roast the meat in the oven for 1 hour. Then 
cut in slices and pack in sterile jars. Salt it as it goes 
into the jars and add a little pepper if desired. Fill the 
cans with the rich liquid from the roaster. Put the 
rubbers and covers in place, partially seal. 

Time for Sterilizing 

Hot water bath outfit 4 hours 

Water-seal outfit 4 hours 

Steam pressure outfit, 5 lbs. steam 3 1 /? hours 

Remove and seal tight. 

Fried Bacon and Sausage 

A reliable way to preserve bacon and sausage is the 
old-fashioned method of frying it and packing it down 
in lard. The day following butchering, fry the sausage 
and bacon in large skillets on the stove or in large pans 



AND HOME CANNING 117 

in the oven. Fry just the same as if for serving imme- 
diately. Pack the meat in earthen jars and keep filling 
the jar with the lard that fries from the meat. When 
the jar is filled with the meat, cover it well with hot 
lard. Set away to cool. Then tie paper or cloth over 
the top and set in a cool place until wanting to use it. 
Meat can be kept in this way until midsummer, but 
personally I do not consider the meat as wholesome when 
prepared in this way as when it is cured or canned. 

Canned Chicken 

Kill, and dress the chickens at once. Cool. Joint, put 
in kettle and cook until tender. Remove from kettle and 
separate the meat from the bones. Pack closely in glass 
jars. Add 2 teaspoonfuls of salt to the quart. Pour 
over the meat the stock from which the fat has been 
skimmed. Put the rubbers and cover in place, partially 
seal. 

Time for Sterilizing 

Hot water bath outfit 3y 2 hours 

Water-seal outfit 3y 2 hours 

Steam pressure outfit, 5 lbs. steam 3 hours 

Turn out fire, open canner, remove jars, seal imme- 
diately, and invert to cool. 



118 FOOD CONSERVATION 

Canned Wild Duck and Other Game 

Dress the ducks or game as soon as brought in. Allow 
to cool for several hours. Carefully wash and joint. 
Put into kettle, cover with water and cook until tender 
or roast in the oven. (The author prefers roasting the 
meat.) Separate the meat from the bones, pack in glass 
jars. Add 1 rounding teaspoonful of salt to the quart, 
fill the jars with the boiling hot stock from which the 
fat has been skimmed. Put the rubbers and covers in 
place, partially seal. 

Time for Sterilizing 

Hot water bath outfit Sy 2 hours 

Water-seal outfit Sy 2 hours 

Steam pressure outfit, 5 lbs. steam 3 hours 

Turn fire out, open canner, remove jars and imme- 
diately seal. 

In the Northwest and other sections of the country 
where wild duck or other wild fowl is plentiful, a gunner 
will often bring in a score or more of birds, ,and in no 
other way can the surplus meat be preserved and remain 
so excellent as when roasted and canned. 



AND HOME CANNING 119 



FRUIT 

Fruits may be canned by the open kettle method, the 
cold water or the cold pack method. 

The most commonly used of these methods is the open 
kettle, when the fruit is completely cooked and sterilized 
in the preserving kettle before being put in cans and 
finally sealed. This is not the best method because of 
the chances of germs and spores entering the jars before 
they are sealed. 

The cold water method is used for such fruits as rhu- 
barb and green gooseberries, and consists of blanching 
the fruit in boiling water for one minute, then packing 
it in jars and covering it with cold water and sealing. 
There is no particular advantage in this method except 
when the fruit is to be used for pies, because, i if cooked 
when canned, it is ready to serve when opened. 

The cold pack method is the one the author recom- 
mends. By this method one can accomplish more and 
the results are better. The method consists in washing 
and blanching the fruit, dipping in cold water, packing 
in jars, and pouring hot sirup or hot water over. The 
jars are then partially sealed and sterilized. After re- 
moving the jars from the canner the lids are tightened 
immediately. If the sterilizing is properly done there 
is no chance of spoilage, providing the cans are perfect 
and are perfectly sealed. 



120 FOOD CONSERVATION 

When fruits are purchased for canning purposes, it 
is false economy to buy fruits that are fast on the road 
to decay just because they are offered at bargain prices. 

Making Sirups for Fruits 

In canning factories a thermometer or gauge is used 
to test or determine the density of the sirups. In this 
way the sirup is uniform for each particular brand put 
up. For trade purposes it is very essential that this 
be done, especially with the better grade of products. 
It would be disappointing, and a customer would be in- 
clined to lose faith in any brand of goods that was not 
uniform in quality and flavor. With the housewife, this 
exactness is not called for. To be sure, some accurate 
rule should be followed. A formula desirable for the 
housewife is 3 quarts of sugar to 2 quarts of water, boiled 
to a thin, or medium sirup. For most fruits the thin 
sirup should be used. For plums, peaches, and quinces, 
when the fruit is to be used for dessert instead of pie 
filling, the medium sirup will appeal to most people. 

Thin sirup is that which has been boiled sufficiently 
to dissolve all the sugar, but is not sticky. 

Medium sirup is that which has been boiled sufficiently 
to make it sticky and cling to the spoon slightly when 
poured from the spoon. 



AND HOME CANNING 121 



CANNING FRUITS WITHOUT SUGAR 

Some women will hesitate to can fruits this summer be- 
cause of the price of sugar, and because the quantity 
required in canning is quite an item of expense. Of 
course, it is plain to everyone that the sugar bought this 
summer and added to canned fruits means just that 
much less to buy next winter. If commercial canned 
fruits are purchased, the consumer must always pay an 
extra high price for the sugar the canner puts into the 
can, so it would seem that the situation is about as broad 
as it is long. The consumer must pay for the sugar no 
matter how or when it is purchased. 

If it is a matter of not being able to buy a large quan- 
tity of sugar at any one time, do not allow that to inter- 
fere with your canning campaign. Can the fruits with- 
out sugar. Some women seem to think that in order 
to have fruit keep, the addition of sugar is absolutely 
essential. This is entirely an erroneous belief. The su- 
gar has nothing to do with the keeping qualities of fruit 
unless boiled down to the consistency of preserves. 
Fruit may be canned just as successfully without 
as with sugar, and about the only difference is that sugar 
must be added when the fruit is opened, instead of hav- 
ing been added when the fruit was canned. 

Some people like fruit better if canned with the sugar 
added; but other people are firm in their belief that 



122 FOOD CONSERVATION 

when fruit is canned without sugar, and then opened 
and the sugar added about four hours before serving, 
that the fruit has a fresher and milder flavor. 

Instead of adding sugar or sirup to the fruit, simply 
add boiling water and proceed as recipes direct. 

When canning fruit for pie filling there is an added 
advantage in canning it without sugar. If sugar is 
added and a can should spoil, not only the fruit is lost, 
but the sugar which went into it is also lost; hence it 
is the part of economy to can without sugar all fruits 
which are likely to be used for pie filling. 

Canned Baked Apples 

Select tart apples, wash thoroughly, and with a sharp 
knife or regular apple corer remove the cores. Place 
the apples side by side in a granite or an aluminum pan. 
Put 1 tablespoonful of sugar in the cavity of each apple. 
Put a little boiling water in the pan, place in the oven 
and bake until tender. Remove, and put the apples in 
sterile jars. Fill the cans with the thin sirup in the 
pan, and should there not be enough make some extra 
sirup. Put the rubbers and covers in place, partially 
seal. (Cap and tip tin cans.) Put the cans in the 
canner. 

Time for Sterilizing 

Hot water bath outfit 15 minutes 

Water-seal outfit 12 minutes 



AND HOME CANNING 123 

Steam pressure outfit, 5 lbs. steam 8 minutes 

Turn out fire, open canner, remove cans, seal imme- 
diately and invert to cool. 

Cobbled Apples 

Use tart apples, and if possible secure a red variety 
and do not peel. Cut the apples in quarters and core. 
Put into a preserving kettle, and cover with water. For 
each cupful of water add 2 cupfuls of sugar. Cook the 
apples over a very slow fire until they are easily pierced. 
Put into sterile jars and fill the jars with the sirup in 
which the apples were cooked. Put rubbers and covers 
in place, partially seal. (Cap and tip tin cans.) Put 
the cans into canner. 

Time for Sterilizing 

Hot water bath outfit 10 minutes 

Water-seal outfit 8 minutes 

Steam pressure outfit, 5 lbs. steam 6 minutes 

Turn fire out, open canner, remove jars, seal tight 
immediately, and invert to cool. 

Apple Sauce Canned 

Use tart apples ; core but do not peel. Put into a pre- 
serving kettle, add a little water, cover and cook until 
tender. Then press through a puree sieve or colander 
through which the peel of the apples will not pass. Add 



124 FOOD CONSERVATION 

sugar to sweeten. Put in sterile jars. Put rubbers and 
covers in place, partially seal. (Cap and tip tin cans.; 
Put in canner. 

Time for Sterilizing 

Hot water bath outfit 12 minutes 

Water-seal outfit 10 minutes 

Steam pressure outfit, 5 lbs. steam 8 minutes 

Turn out fire, open canner, remove jars', seal tight and 
invert to cool. 

Apples for Pie Filling 

Pare and cut the apples in sections lengthwise. Drop 
into cold water as fast as they are prepared. Pack them 
in sterile jars as tight as possible. Fill the jars with 
boiling water. Put the rubbers and covers in place and 
partially seal. (Cap and tip tin cans.) Put the cans 
into the canner. 

Time for Sterilizing 

Hot water bath outfit 20 minutes 

Water-seal outfit 15 minutes 

Steam pressure outfit, 5 lbs. steam 12 minutes 

Apples for Salad 

Core and quarter the apples. Pack them closely into 
jars. Fill the jars with thin sirup. Put rubbers and 
covers in place, partially seal. (Cap and tip tin cans.) 
Put the cans into the canner. 



AND HOME CANNING 125 

Time for Sterilizing 

Hot water bath outfit 15 minutes 

Water-seal outfit 12 minutes 

Steam pressure outfit, 5 lbs. steam 10 minutes 

Turn fire out, open canner, remove cans, seal tight 
immediately, and invert to cool. 
Apricots 

Select fruit that was ripe when picked. "Wash or wipe 
thoroughly with a damp cloth. Cut in halves and re- 
move pits. Pack in jars and pour over a rather heavy 
sirup. Put rubbers and covers in place, partially seal. 
(Cap and tip tin cans.) Put in the canner. 

Time for Sterilizing 

Hot water bath outfit 25 minutes 

Water-seal outfit 20 minutes 

Steam pressure outfit, 5 lbs. steam 15 minutes 

Turn fire out, open canner, remove jars, seal tight and 
invert to cool. 

Apricots and Pineapple 

Wash or wipe the apricots with a damp cloth. Cut in 
halves and remove pits. Peel and cut the pineapple in 
cubes. Blanch in boiling water for five minutes, dip into 
cold water. Pack the jars with three parts apricots and 
one part pineapple. Fill the jars with a medium sirup. 
Put the rubbers and covers in place, partially seal. 
(Cap and tip tin cans.) Put in canner. 



126 FOOD CONSERVATION 

Time for Sterilizing 

Hot water bath outfit 35 minutes 

Water-seal outfit 30 minutes 

Steam pressure outfit, 5 lbs. steam 25 minutes 

Turn out fire, open canner, remove jars, seal tight 
and invert to cool. 

Apples and Quinces 

Pare and quarter equal parts of apples and quinces. 
Put equal parts of sugar and water in a preserving ket- 
tle, bring to the boiling point. Add the quinces to the 
sirup and cook for 10 minutes. Take from the sirup 
and pack equal portions of the apples and the quinces in 
the jars. Fill the jars with the boiling sirup. Put rub- 
bers and covers in place, partially seal. (Cap and tip 
tin cans.) Put into canner. 

Time for Sterilizing 

Hot water bath outfit 20 minutes 

Water-seal outfit 15 minutes 

Steam pressure outfit, 5 lbs. steam 12 minutes 

Remove, and seal tight. Invert to cool. 

Blackberries 

Blackberries should be picked and canned the same 
day. Wash thoroughly and pick off all stems and leaves. 
Pack in jars and pour over a sirup made of 3 parts 
sugar and 2 parts water boiled 1 minute. Put the 



AND HOME CANNING 127 

rubbers and covers in place, partially seal. (Cap and 
tip tin cans.) Put the cans in the canner. 

Time for Sterilizing 

Hot water bath outfit 16 minutes 

Water-seal outfit 12 minutes 

Steam pressure outfit, 5 lbs. steam 8 minutes 

Turn out fire, open canner, remove cans and tighten 
covers. Invert to cool. 

If the blackberries are intended for pies, fill the jars 
with boiling water instead of syrup. 

Open Kettle Method 

Wash the blackberries carefully. Put them into a 
preserving kettle. For every quart of berries, add 1 
cupful of sugar. Heat the berries slowly and boil 8 
minutes after they reach the boiling point. Put into 
sterile jars or tin cans and seal immediately. 

If the berries are to be used for pies, it is advisable to 
omit the sugar and then sweeten them when put into 
the pies. Sugar added to fruit has nothing to do with 
its keeping, except when cooked to the consistency of 
preserves. 

Cherries 

Pit the cherries, or can them with the seeds in as pre- 
ferred. If the cherries are to be used for pies they 
should be pitted, but if they are to be served as a fruit 



128 FOOD CONSERVATION 

dessert many people enjoy the flavor more if the pits are 
not removed, or at least not all of them. 

Pack the cherries in sterile jars. Fill the jars Avith 
a thin or medium thick sirup as desired. Put the rub- 
bers and covers in place, partially seal. (Cap and tip 
tin cans.) Put into the canner. 

Time for Sterilizing 

Hot water bath outfit 18 minutes 

Water-seal outfit 15 minutes 

Steam pressure outfit, 5 lbs. steam 12 minutes 

Turn fire out, open canner, remove jars and seal im- 
mediately. Invert to cool. 

If the cherries are to be used for pies, there is no occa- 
sion to sweeten them when they are canned. The sugar 
can be added when they are put into the pies. 

Open Kettle Method 

Wash and stem and pit the cherries. Put them into 
the preserving kettle. For every quart of cherries add 
2 cupfuls of sugar, or if they are being canned without 
sugar add a little water to start them. Bring to the 
boiling point and cook for 10 minutes after they start to 
boil. Put into sterile jars. Put the rubbers and covers 
in place as the jars are filled and seal tight. If tin cans 
are used they should be lacquered or enamel lined. Cap 
and tip them as fast as they are filled. If possible two 



AND HOME CANNING 129 

people should work if tin cans are used. One should 
fill the cans and the other cap and tip them. 

Crab Apples 

For canning purposes the crab apples should be ripe, 
but not over-ripe or they will break up and also have a 
very inferior flavor. 

Select sound, unblemished crab apples. Wash and 
remove the blossom, but allow the stem to remain. Put 
the apples into the jars. Cover them with a heavy sirup. 
Put the rubbers and covers in place. Partially seal. 
(Cap and tip tin cans.) Put the cans into the canner. 
Time for Sterilizing 

Hot water bath outfit . 20 minutes 

Water-seal outfit 18 minutes 

Steam pressure outfit, 5 lbs. steam 15 minutes 

Turn out fire, open canner, remove cans and seal tight 
immediately. Invert to cool. 

Open Kettle Method 

For this particular fruit the author prefers the open 
kettle method. 

Wash the apples, remove the blossom ends and put into 
a large preserving kettle. Not more than two quarts 
should be prepared at one time if one desires to have the 
apples unbroken. To every quart of apples add 2 cup- 
fuls of sugar, and % cupful of water. Bring the apples 



130 FOOD CONSERVATION 

slowly to the boiling point. Cook until they can be 
easily pierced. Put into sterile jars. Put rubbers and 
covers in place and seal tight immediately. If tin cans 
are used they should be lacquered or enamel lined. 

Pickled Crab Apples 

Prepare over above recipe using the open kettle method 
and add % cupful of vinegar to the quart. Spice with 
cinnamon and cloves. 

Currants 

The currant is a fruit especially suitable for pies, 
sauces, preserves and jellies. 

Stem and wash the currants. Pack into sterile jars. 
Cover with a hot, thin syrup, or add boiling water if 
preferred. Put the rubbers and covers in place, par- 
tially seal. (Cap and tip tin cans.) Put into the can- 
ner. 

Time for Sterilizing 

Hot water bath outfit 15 minutes 

Water-seal outfit 12 minutes 

Steam pressure outfit, 5 lbs. steam 10 minutes 

Turn the fire out, open canner, remove cans, seal tight 
immediately. Invert to cool. 

Cranberries 

For those who desire to serve cranberries on different 
occasions during the year, there is a 'decided advantage 



AND HOME CANNING 131 

in canning the berries in the fall and early winter when 
this fruit is most plentiful. The sauce when canned will 
be just as nice when opened as the fresh sauce is. 

Select fresh, firm berries. Do not buy berries that are 
beginning to decay. All soft and decayed berries must 
be discarded. To each quart of berries add 1 cupful of 
water and 3 cupfuls of sugar. Put them over the fire 
and cook until the berries burst. Then remove and put 
the berries into the jars. Boil down the sirup to the 
desired consistency. Fill the cans with it. Put the rub- 
bers and covers in place, partially seal. (Cap and tip 
tin cans.) Put the cans into the canner. 

Time for Sterilizing 

Hot water bath 12 minutes 

Water-seal outfit 10 minutes 

Steam pressure outfit, 5 lbs. steam 8 minutes 

Turn out fire, open canner, remove cans and seal im- 
mediately. Invert to cool. 

If one desires to reject the skins and have a perfectly 
smooth sauce, the berries should be pressed through a 
puree or wire sieve and then returned to the liquid and 
cooked until it congeals slightly upon cooling. 

Dewberries 

The dewberry is a variety of blackberry. It grows 
on vines that run close to the ground. The bushes are 



132 FOOD CONSERVATION 

smaller but the berries are usually larger than the aver- 
age blackberry. They have a fine flavor and they are ex- 
cellent for desserts or pies. The berries should be fresh. 
If possible they should be canned the same day they are 
picked. Wash the berries in cold water and pick them 
over carefully. Pack them in sterile jars. Make a 
sirup by bringing to the boiling point 2 cupfuls of sugar 
and 1 cupful of water. If a medium heavy sirup is de- 
siderd, boil the sirup for a few minutes. Pour the boil- 
ing sirup over the berries and fill the cans even full. 
Put the rubbers and covers in position, partially seal. 
( Cap and tip tin cans. ) Put the cans in the canner. 

Time for Sterilizing 

Hot water bath outfit 16 minutes 

Water-seal outfit 12 minutes 

Steam pressure outfit, 5 lbs. steam 8 minutes 

Turn out fire, open canner, remove cans, seal tight and 
invert to cool. 

Open Kettle Method 

Select fresh berries. Wash them and pick them over 
carefully. Put the berries in a preserving kettle, and to 
each quart of berries add 1 cupful of sugar, or more if 
one desires to have them real sweet. Add a little water, 
put them over a slow fire and bring to the boiling point. 
Cook for eight minutes after they begin to boil. Put 
into sterile jars. Put the rubbers and covers in place 



AND HOME CANNING 133 

and seal immediately. If tin eans are used, cap and tip 
them immediately after they are filled. 

If desired, the fruit may be canned without sugar. 

Elderberries 

Elderberries have never become popular enough to 
warrant their extensive cultivation. The supply is lim- 
ited almost exclusively to the wild berries. They are 
however greatly esteemed by some people, being used 
principally for pies, for which purpose they are indeed 
excellent. 

Pick the berries from the stems and wash carefully. 
Pack in sterilized jars and fill the jars with hot, thin 
sirup or boiling water. Put the rubbers and covers in 
place, partially seal. (Cap and tip tin cans.) Put the 
cans in the canner. 

Time for Sterilizing 

Hot water bath outfit 20 minutes 

Water-seal outfit 16 minutes 

Steam pressure outfit, 5 lbs. steam 12 minutes 

Turn fire out, open canner, remove cans, seal tight and 
invert to cool. 

To cook a few green grapes with the berries will im- 
prove their flavor. 

Open Kettle Method 

Clean and wash the berries. Put them into a preserv- 



134 FOOD CONSERVATION 

ing kettle and to each quart of berries add 1 cupful of 
green grapes and 1 cupful of sugar, or a little water if 
they are being canned without sugar. Bring the berries 
to the boiling point and cook for 12 minutes after they 
begin to boil. Put into sterile jars. Put the rubbers 
and covers in place and seal tight. If tin cans are used, 
cap and tip as soon as they are filled. 

Pigs 

The fig is one of the most valuable fruits we have, and 
it is unfortunate that its production is so limited that 
the price of commercial canned figs is so high that fami- 
lies of modertate means are compelled to rate them as 
a luxury. 

Figs put up in sirup make one of the choicest of des- 
serts, and their value is two-fold in that they possess 
excellent laxative properties as well as being rich in car- 
bohydrates. 

Canned Figs 

Select figs that are ripe, but not so ripe that they show 
evidence of decay. Wash them carefully, but do not 
break off the stems. Drop them in boiling water and 
cook for 12 minutes. Remove and pack them in jars. 
Pour over them a sirup made of 2 parts sugar and 1 part 
water brought to the boiling point and boiled for 4 
minutes. Put the rubbers and covers in place, partially 
seal. (Cap and tip tin cans.) Put the cans in canner. 



AND HOME CANNING 135 

Time for Sterilizing 

Hot water bath outfit 40 minutes 

Water-seal outfit 35 minutes 

Steam pressure outfit, 5 lbs. steam 30 minutes 

Turn out fire, open eanner, remove cans, seal tight and 
invert to cool. 

Figs may be canned in water instead of sugar but the 
flavor is not nearly so pleasing. 

Gooseberries 

While washing the gooseberries rub them between the 
hands to remove the blossom ends. To 5 quarts of fruit 
add 3 pints of sugar. Put in a preserving kettle, add 
a little water and bring to the boiling point. Cook for 
10 minutes after they begin to boil. Put in jars and 
put covers and rubbers in place, partially seal. Put in 
eanner. 

Time for Sterilizing 

Hot water bath outfit 8 minutes 

Water-seal outfit ■ 7 minutes 

Steam pressure outfit, 5 lbs. steam 6 minutes 

Turn out fire, open eanner, remove cans, seal tight, and 
invert to cool. 

Do not put gooseberries in tin cans. 



136 FOOD CONSERVATION 



GRAPES 

No fruit has a wider range of habitation than the 
grape. In nearly all parts of the world one or more of 
the numerous varieties of the grape family can be found, 
either in the wild or cultivated form. It is a fruit of 
rare qualities, and should be preserved more largely than 
it is for winter use. 

Grapes 

Select one of the choice varieties. The old Concord 
cannot be excelled for home canning purposes. Pick the 
grapes from the stems and wash. With the fingers 
squeeze the pulp from the skins. Put the pulp into the 
preserving kettle and cook for 10 minutes. Pour into 
puree sieve and press through, rejecting the seeds. Put 
the pulp back into the preserving kettle and add to it the 
skins. To each quart of pulp add from 1 to 2 cupfuls of 
sugar, depending on how sweet one wants to make them. 
Cook for five minutes after reaching the boiling point. 
Put into sterile jars. Put the rubbers and covers in 
place, partially seal. Put into canner. 
Time for Sterilizing 

Hot water bath outfit 12 minutes 

Water-seal outfit 10 minutes 

Steam pressure outfit, 5 lbs. steam 8 minutes 

Turn out fire, open canner, remove jars, seal tight and 
invert to cool. 



AND HOME CANNING 137 

Open Kettle Method 

Proceed as directed above, except that after the pulp, 
skins and sugar have been put into the preserving kettle, 
the cooking should be continued 10 minutes after reach- 
ing the boiling point instead of five. Seal the jars tight 
as soon as they are filled. 

Grapes usually keep well canned by the open kettle 
method, but a short period of sterilization after the fruit 
is in the cans is almost certain to prevent any loss what- 
ever from spoilage unless the sealing of the cans has been 
defective. 

Grapes Canned with the Seed in 

Stem and wash the grapes. Plunge them into hot 
water (not quite boiling) for 2 minutes. Turn into sieve 
and drain water off. Pack in jars and pour over a thin, 
hot sirup. Put the rubbers and covers in place, partially 
seal. (Cap and tip tin cans.) Put the cans into the 
canner. 

Time for Sterilizing 

Hot water bath outfit 16 minutes 

Water-seal outfit 12 minutes 

Steam pressure outfit, 5 lbs. steam 10 minutes 

Turn fire out, open canner, remove jars and seal tight. 
Invert to cool. 

Spiced Grapes 

Wash the grapes, and remove the skins from the 



138 POOD CONSERVATION 

grapes. Cook the pulp in a preserving kettle until ten- 
der, then press through a puree sieve that will not allow 
the seeds to pass through. Return the pulp to the kettle, 
add the skins, and to each quart of the grapes add 2 cup- 
f uls of sugar, 1/2 cupful of vinegar, i/ 2 teaspoonf ul grated 
nutmeg, V2 teaspoonful ground cloves. Cook slowly for 
fifteen minutes. Put in sterile jars, put rubbers and 
covers in place, and seal tight. 

Huckleberries 

Wash and reject any soft berries. Pack them in jars 
and cover with a thin sirup. Put rubbers and covers in 
place, partially seal. (Cap and tip tin cans.) Put into 
the canner. 

Time for Sterilizing 

Hot water bath outfit 20 minutes 

Water-seal outfit 18 minutes 

Steam pressure outfit, 5 lbs. steam 15 minutes 

Loganberries 

The loganberry is a comparatively new fruit, but has 
won for itself unusual popularity. It is the product of 
the raspberry and the blackberry crossed. It has a dis- 
tinctly pleasing flavor, and for pies or to serve as a des- 
sert is excellent. 

It is grown largely on the western coast. In Oregon 
its cultivation is very extensive. The juice of the logan- 



AND HOME CANNING 139 

berry is considered equal to grape juice, and is put up in 
bottles and sold commercially. The demand for this pro- 
duct exceeds the output, which is an indication of its 
quality and flavor. 

Canned Loganberries 

Select fresh berries. Wash and pick them over care- 
fully. Pack in jars, and cover with a heavy sirup if the 
berries are to be served as dessert, or with boiling water 
if the berries are to be used for pie filling. Sirup should 
be made of 3 parts sugar and 1 part water boiled 4 min- 
utes. Put rubbers and covers in place, partially seal. 
( Cap and tip tin cans. ) Put cans into canner. 

Time for Sterilizing 

Hot water bath outfit 20 minutes 

Water-seal outfit 15 minutes 

Steam pressure outfit, 5 lbs. steam 12 minutes 

Turn fire out, open canner, remove cans, seal tight, 
and invert to cool. 

Open Kettle Method 

Select fresh berries. Wash and pick them over care- 
fully. Put them into a preserving kettle and to every 
quart of berries add 1 cupful of sugar, or more if desir- 
ing to have them very sweet. Add just a little water and 
bring slowly to the boiling point. Cook for 12 minutes 
after they start to boil. Put in sterile jars, put rubbers 



140 POOD CONSERVATION 

and covers in place and seal tight as fast as the jars are 
filled. If tin cans are being used, cap and tip them 
immediately. 

If the berries are to be used for pie filling the better 
plan is to can them without sugar. 

Oranges 

In localities where the supply of oranges is continual 
and the prices are not too exorbitant, there is little neces- 
sity for canning oranges ; but in localities where oranges 
cannot be secured at all seasons at reasonable prices and 
in localities where they are grown, there is a great ad- 
vantage in canning them. The windfalls may be used 
for canning purposes, and in the orange producing sec- 
tions or where the windfalls can be purchased at very low 
prices, they should be canned. Use only seedless varie- 
ties for canning whole. 

Peel the oranges and remove all the white part of the 
peel. Either slice them or put them in the jars whole, 
and cover them with a sirup made of 2 parts sugar and 
1 part water boiled 4 minutes. It is possible to get a 
great deal more orange in the jars if sliced. Put the 
rubbers and covers in place, partially seal. Put into 
canner. 

Time for Sterilizing 

Hot water bath outfit 15 minutes 

Water-seal outfit 12 minutes 



AND HOME CANNING 141 

Steam pressure outfit, 5 lbs. steam 10 minutes 

Turn fire out, open canner, remove jars and seal tight. 
Invert to cool. 

Open Kettle Method 

Use windfalls if they are on the market. Peel the 
oranges, removing all the white portion of the peel. 
Slice or put in the preserving kettle whole. For every 
quart of oranges add 1 cupful of sugar. Bring to the 
boiling point, and cook 15 minutes after starting to boil. 
Pat in sterile jars and seal tight immediately. If the 
oranges are very sour, more sugar should be added. 

Peaches 

Select good quality fruit. Don't buy culls and par- 
tially decayed fruit at bargain prices thinking it econ- 
omy. The big waste in such fruit more than balances 
the reduction in price. 

Wash the peaches in cold water. With a sharp knife 
pare very thin. Put in sterile cans whole, in halves or 
sliced, as preferred. Fill the jars with a sirup made of 
3 parts sugar and 2 parts water boiled 4 minutes. Put 
the rubbers and covers in place, partially seal. (Cap 
and tip tin cans.) Put cans in canner. 
Time for Sterilizing 

Hot water bath outfit 16 minutes 

Water-seal outfit 12 minutes 

Steam pressure outfit, 5 lbs. steam 10 minutes 



142 FOOD CONSERVATION 

Turn out fire, open canner, remove cans, seal tight and 
invert to cool. 

Open Kettle Method 

Pare the peaches very thin. Allow them to remain 
whole, divide them into halves or slice them, as pre- 
ferred. Put the peaches into the preserving kettle, and 
to every quart of peaches add 1 cupful of sugar or more 
if preferred real sweet. Add a little water and bring the 
fruit to the boiling point. Cook for sixteen minutes 
after starting to boil, or if the peaches are whole, cook 
them until tender. The time for cooking will vary ac- 
cording to the ripeness and quality of the peaches. 
When the cooking period is completed, put them into 
sterile jars immediately. Put the rubbers and covers 
in position and seal at once. If tin cans are used, cap 
and tip as soon as filled. 

The density of the sirup on peaches or any other fruit 
should be regulated by the housewife. Some people pre- 
fer a very thin sirup while others desire a very heavy 
sirup, so it would be impossible to make the instructions 
in a recipe fulfill the requirements of every family. A 
woman should depend upon her own judgment in the 
matter of sweetening fruits. 

Pears 

The Bartlett and the Kiefer varieties are splendid 
varieties for canning. The Bartlett comes on the market 



AND HOME CANNING 143 

earlier than the Kiefer and most people prefer it. Peel 
the pears, cnt them in halves and remove the core. Pack 
them in jars, and cover- with a thin sirup. Put the rub- 
bers and covers in place, partially seal. (Cap and tip 
tin cans.) Put the cans into the canner. 
Time for Sterilizing 

Hot water bath outfit 20 minutes 

Water-seal outfit 18 minutes 

Steam pressure outfit, 5 lbs. steam 15 minutes 

Turn out fire, open canner, remove cans and seal tight, 
invert to cool. 

Open Kettle Method 

Peel the pears, cut them in halves and remove the cores. 
Put them in the preserving kettle and to every quart of 
pears add 1 cupful of sugar. Cook until they are easily 
pierced. Put in sterile jars. Put rubbers and covers 
in position and seal tight. If tin cans are used, cap and 
tip as soon as they are filled. 

Pineapple 

It is not profitable to can pineapple except during the 
season when they are cheap. In the north they are 
usually lowest in price during the months of May and 
June. If large pineapples cannot be purchased for less 
than 15 cents apiece, the commercial canned product is 
less expensive. 



144 FOOD CONSERVATION 

Select pineapples that are well ripened, but not rip- 
ened to the extent that decayed spots are apparent. 
With a sharp knife remove the peel. This is easiest and 
quickest done by holding the pineapple by the top, rest- 
ing the other end on a board and then cutting down to- 
wards the board. With a sharp, pointed knife remove 
the eyes. After it is peeled, slice and cut out the heart 
or cut in cubes. When canning for home use the better 
plan is to cut the fruit in cubes. Pack in jars, fill the 
jars with a hot sirup made of 3 parts sugar and 1 part 
water boiled 3 minutes. Put the rubbers and covers in 
place, partially seal. Put in canner. 
Time for Sterilizing 

Hot water bath outfit 35 minutes 

Water-seal outfit 30 minutes 

Steam pressure outfit, 5 lbs. steam 25 minutes 

Turn fire out, open canner, remove cans, seal tight and 
invert to cool. 

Open Kettle Method 

Peel the pineapple as directed in the preceding 
recipe. Slice it, cut in cubes or grate, as desired. Put- 
ting it through the food chopper is the easiest and fastest 
way of grating it. Put the pineapple in the preserving 
kettle, and for every quart of pineapple add 1 cupful of 
sugar, or more if preferred sweeter. Cook for 20 min- 
utes or longer if not tender at -the end of that period. 
Put in sterile jars and cover with sirup from the kettle. 



AND HOME CANNING 145 

Put the rubbers and covers in place, and seal tight at 
once. If tin cans are used, they should be of the lac- 
quered or enamel-lined types. 

Plums 

Wash the plums thoroughly. Cut them in halves and 
remove the pits, or can them whole if preferred. Blanch 
by covering them with boiling water for 1 minute. Re- 
move and plunge into cold water. 

Pack tight in the jars and cover with a sirup made of 
3 parts sugar and 1 part water boiled 3 minutes. Put 
the rubbers and covers in pi nee, partially seal. (Cap 
and tip tin cans.) Put into canner. 

Time for Sterilizing 

Hot water bath outfit 16 minutes 

Water-seal outfit 14 minutes 

Steam pressure outfit, 5 lbs. steam 12 minutes 

Turn out fire, open canner, remove jars, seal tight and 
invert to cool. 

Open Kettle Method 

Wash the plums, and put into the preserving kettle. 
To every quart of plums add from 1 to 2 cupfuls of 
sugar according to the acidity of the plums. Cook them 
until tender, which will be about 16 minutes. Put in 
sterile jars and seal tight immediately. 

If it is desired that the plums remain as nearly whole 



146 FOOD CONSERVATION 

as possible, not more than 2 quarts should be cooked in 
the kettle at a time, and the kettle should be large so the 
fruit will not be very deep in it. 

Canned Quinces 

Peel, divide and core the quinces. Blanch them in 
boiling water for 1 minute. Remove and plunge into 
cold water. Pack closely in the jars, and cover with a 
medium heavy sirup made of 3 parts sugar and 1 part 
water boiled 1 minute. Put the rubbers and covers in 
place, partially seal. Put in canner. 

Time for Sterilizing 

Hot water bath outfit 30 minutes 

Water-seal outfit 25 minutes 

Steam pressure outfit, 5 lbs. steam 20 minutes 

Turn out fire, open canner, remove jars, seal tight and 
invert to cool. 

Open Kettle Method 

Peel, divide and core the quinces. Pxit them in the 
preserving kettle, and for every quart of fruit add 1 cup- 
ful of sugar, or more if desired, and a little water. Cook 
until tender enough to be pierced easily with a fork. 
Put in sterile jars and cover with the sirup in the kettle. 
Put rubbers and covers in place and seal tight. 



AND HOME CANNING 147 

Raspberries 

Wash the berries carefully and pick them over. Pack 
in jars and cover with a thin sirup made of 2 parts sugar 
and 1 part water boiled 4 minutes. Put rubbers and 
covers in place, partially seal. (Cap and tip tin cans.) 
Put in canner. 

Time for Sterilizing 

Hot water bath outfit 16 minutes 

Water-seal outfit 14 minutes 

Steam pressure, 5 lbs. steam 12 minutes 

Turn out fire, open canner, remove jars, seal tight and 
invert to cool. 

Open Kettle Method 

Wash and pick the berries over carefully. Put into 
preserving kettle, and for each quart of berries add 1 
cupful of sugar. Cook for 16 minutes. Put in sterile 
jars. Put rubbers and covers in place, and seal tight. 
If tin cans are used cap and tip them at once. 

Rhubarb 

Wash the stalks but do not peel. The peel is the most 
medicinal part of the rhubarb. Put in the preserving 
kettle and for every quart of fruit add 2 cupfuls of 
sugar. Cook for 10 minutes after it reaches the boiling 
point. Put into sterile jars. Put rubbers and covers In 
place and seal tight. Rhubarb should not be canned in 
tin cans. 



148 FOOD CONSERVATION 

Cold Water Method 

"Wash the rhubarb and blanch it in boiling water for 1 
minute. Remove and plunge into cold water. Cut the 
stems the length of the can and pack in tight. Cover 
with cold water and seal tight at once. The water added 
to the cans should be boiled and cooled before putting it 
on the rhubarb. There is little or no advantage in this 
method. 

Strawberries 

The author does not recommend canning strawberries 
by the cold pack method because they shrink so when put 
in the cans raw and covered with sirup. The berries al- 
ways rise to the top of the jar, leaving the jar less than 
half filled with the fruit. Partial cooking before putting 
them in the jars is preferable. 

Stem and wash the berries. Put them in the preserv- 
ing kettle and for every quart of berries add 1 cupful or 
more of sugar and Vs cupful of water. Bring to the boil- 
ing point very slowly. As soon as the berries have col- 
lapsed, when boiled about 2 minutes, pack them in the 
jars and cover with sirup from the kettle. Put rubbers 
and covers in place, partially seal. Put in canner. 

Time for Sterilizing 

Hot water bath outfit 8 minutes 

Water-seal outfit 6 minutes 

Steam pressure outfit, 5 lbs. steam 5 minutes 



AND HOME CANNING 149 

Method No. 2 

Wash and stem the berries. Put them in the preserv- 
ing kettle, and for each quart of berries add 1 cupful or 
more of sugar, and Vs cupful of water. Bring to the 
boiling point and cook slowly for 5 minutes. Place the 
kettle in cold water to cool. Allow the berries to get 
thoroughly cold, then pack in jars, and cover with sirup. 
Put the rubbers and covers in place, partially seal. Put 
in canner. 

Time for Sterilizing 

Hot water bath outfit 8 minutes 

Water-seal outfit 6 minutes 

Steam pressure outfit, 5 lbs. steam 5 minutes 

Turn fire out, open canner, remove cans, seal tight and 
invert to cool. 

By this method one can get a solid pack of berries in 
the cans. Not more than 2 or 3 quarts should be cooked 
in the kettle at a time. Hence if a large quantity of 
berries is to be canned 2 or 3 kettles should be used, or 
the directions in the first recipe should be followed. 



150 FOOD CONSERVATION 

FRUIT BUTTERS, JAMS, JELLIES, PRESERVES 
AND CONSERVES 

Although these sweet meats are not essential to 
health or. good living, they are held in high esteem by 
most people. Their unusual and delicious flavors ren- 
der them acceptable additions to almost any meal. 

They are a highly concentrated form of food, and are 
classified as carbohydrates. Foods of this character 
should be eaten in small amounts, otherwise they are a 
tax upon digestion. 

Large stores of these sweet meats should be put up by 
housewives this summer, for in no better way can 
the men in the trenches be remembered than by sending 
them an occasional box of such supplies from mother's 
cupboard. They can fight harder and more valiantly 
when they are reminded that the home folks are thinking 
of their hardships. By all means put up a supply of 
these dainties for the boys in khaki. 

Making jellies, jams and preserves is a very simple 
task, but to secure uniform results the work must be done 
by rule. Guess work gives no assurance of success. 

Making Jellies 

There is always an element of uncertainty encountered 
when a woman starts to make jelly. So many influences 
enter into the final results that women are often per- 
plexed to know why on one occasion they are entirely 



AND HOME CANNING . 151 

successful while at other times the same method and rules 
bring different results. Sometimes jelly refuses to con- 
geal, and then the unsuccessful woman worries because 
of her ill luck. Sometimes it gets too stiff, and then she 
laments because her jelly is not of first quality. 

To understand the causes of such results one must 
understand something about the characteristics of fruit 
juices and how those characteristics are affected by con- 
ditions of the weather while the fruit is growing and by 
the handling of the fruit. 

Fruit juices will not jell unless the property called 
pectin (a starchlike substance) is present. It is because 
of the absence of this substance that some fruit juices re- 
fuse to jell. There are several ways by which to deter- 
mine the presence of pectin in fruit juices, but the best 
plan is for the housewife to know the fruits that contain 
sufficient pectin to make the juices when combined with 
sugar and boiled, turn into a gelatinious mass, or jell. 

If one is not certain that the juice contains sufficient 
pectin, it is well to make the following test : Put into 
a glass 2 teaspoonfuls of the juice to be tested and 1 tea- 
spoonful of grain alcohol ; allow to stand 30 minutes. If 
sufficient pectin for making jelly is present, a jelly-like 
substance will form in the bottom of the glass. 

The juice of the following fruits will always jell : 
Tart apples, blackberries, currants, grapes, loganberries, 
quinces, raspberries. If a fruit juice contains an insuf- 



152 FOOD CONSERVATION 

ficient amount of pectin, it may be introduced by cooking 
with the juice the white portion of orange peel, or the 
peel of tart apples. Of course this modifies the flavor of 
the fruit juice, but it does not necessarily detract from 
the flavor of the jelly. 

If the strength of a fruit juice is reduced by an undue 
amount of water, difficulties in making it jell will be 
experienced. Hence, blackberries, raspberries and lo- 
ganberries should not be cooked with very much water, 
nor should they be allowed to stand long in water when 
being washed. They absorb so much water that the juice 
is diluted, and more boiling is necessary to reduce it to 
the required point. These fruits should not be gathered 
soon after an extended rainfall if they are to be used for 
making jellies. 

Do not make the mistake of trying to boil too much 
juice and sugar down at one time. Of course the amount 
must depend somewhat upon the size of the preserving 
kettle being used, but in any event, juice and sugar suf- 
ficient to make five or six glasses of jelly is all that should 
be cooked at one time. A larger quantity in the kettle 
requires an extended period of boiling, and the jelly is 
not so satisfactory in color or flavor, as it becomes darker 
in color, and the flavor becomes strong. 

The jelly should be skimmed as necessary. This can 
be done more easily if the fire is turned down to prevent 
rapid boiling for a minute or two. 



AND HOME CANNING 153 

Do not press the juice from the jelly bag when drain- 
ing fruit juice, or the jelly will be cloudy. 

Put the jelly glasses in a pan of water, and bring to 
the boiling point. Remove the glasses just before filling, 
and there is no danger of breaking when pouring the 
hot jelly or jam into them. 

Testing Jellies 

To determine just when a jelly has boiled enough is 
one of the difficult problems for the housewife. A ther- 
mometer can be used very successfully, but since few 
women have a thermometer or a gauge with which to 
test fruit juices they must rely upon some other less 
accurate method. Most jellies are done when the ther- 
mometer registers 220 degrees Fahrenheit. 

After a little experience one is able to tell by the size 
and persistency of the bubbles as the jelly boils, just 
when it is done. The following test is very certain and 
simple : Drop a little of the boiling jelly on a cold sau- 
cer. Hold the bottom of the saucer in cold water, or if 
the air is cool take it outside. As soon as the sample is 
cool touch it lightly with a spoon and if a skin has formed 
on top the jelly must be taken from the fire at once. 
While the testing is being done, the fire should be turned 
low, for should the jelly boil a minute or two too long, 
it will be too stiff. 



154 FOOD CONSERVATION 

Apple Butter 

Making apple butter of the best quality is- confined 
mostly to the farm, where there is a plentiful supply of 
apples for eider. It is usually made in a large copper 
kettle, and the time required for completing the process 
is from eight to twelve hours, according to the amount of 
eider used. 

Use good quality cider. Boil it down one-half. In 
the meantime wash, peel, quarter and core good quality 
apples which are not too sour. Add to the boiled-down 
cider an equal quantity of apples. As soon as the 
apples begin to cook up, begin to stir and stir con- 
stantly until the butter is finished. When the apples 
and cider have boiled down about one-half add the sugar. 
The amount to use will depend greatly upon the tartness 
of the apples and the cider — 1 pound of sugar for every 
gallon of the butter is the amount often used. If a very 
sweet butter is wanted more sugar should be added. The 
smoothness of the butter will depend some upon the cook- 
ing qualities of the apples used. In any event the butter 
must be cooked until all the apples have been perfectly 
broken up. If the butter becomes too thick before it is 
entirely smooth, add a little more cider to thin it. The 
butter must be cooked until when a spoonful is put in a 
saucer, thin cider will not show around the edge. Just 
before removing add for each gallon of butter 1 table- 
spoonful of cinnamon and 1 tablespoon of allspice. Stir 



AND HOME CANNING 155 

the spice through well, then put into jars immediately. 
Apple butter made in this way will keep without sealing. 

Apple Butter No. 2 

Take equal parts of apples and cider. Pare, core and 
quarter the apples before measuring. Put the cider in 
one kettle and boil it down to one-fourth the original 
amount. Cook the apples in another kettle and press 
them through the puree sieve. Add the apples to the 
cider and cook to desired consistency. The butter must 
be stirred constantly after the apples are added to the 
cider. Add 1 pound of sugar for every gallon of but- 
ter. More sugar will be required if a very sweet butter 
is desired. The sugar may be added any time after the 
apples are put into the cider. Just after the butter is 
taken from the fire, add for each gallon of butter 1 
rounding teaspoonful of each of the following spices: 
powdered cinnamon, allspice, cloves. Stir through the 
butter well, put into jars and seal. If the butter is boiled 
until when a spoonful is put in a saucer no thin cider 
gathers around the edge of the butter, it will keep with- 
out sealing. 

Apple Jelly- 
Use tart apples that are not very ripe. Core but do 
not pare. Put them in the preserving kettle, and add 
just sufficient water to cover. Cook until the apples are 
tender. Turn them into a cheese cloth or muslin bag, 



156 FOOD CONSERVATION 

and hang them up to drain into a kettle. Put 8 cupfuls 
of the juice into a large preserving kettle, add to it 6 
cupfuls of sugar. Boil until when a small portion is 
dropped in a cold saucer, a film forms over the top, which 
may be detected by drawing the side of a teaspoon lightly 
over the top. If the boiling is continued after the film 
will form, the jelly will be too stiff. Pour into jelly 
glasses, cool, and cover with paraffin. 

Crab Apple Jelly 

Make over the recipe for apple jelly. 

Blackberry Jam 

Wash the berries and pick them over carefully. Put 
8 cupfuls of berries in the preserving kettle. Add 6 
cupfuls of sugar and y 2 cupful of water. Put over a 
slow fire and bring to the boiling point. Then cook ver> 
slowly to desired consistency. If a thermometer is used, 
it will register about 220° F. when the jam is done. If 
a thermometer is not used, the jam can best be tested by 
putting a little in a cold dish to cool. When cool it 
should have a thin jelly-like consistency. To eliminate 
the seeds in such a jam cook the berries first, and press 
them through a sieve. Return the fruit to the preserv- 
ing kettle, then add the sugar and cook. 

Blackberry Jelly 

Put the berries in a preserving kettle, and add a little 



AND HOME CANNING 157 

water. Put over the fire and cook slowly until tender. 
Then pour into a cheese cloth or muslin jelly b'ag and 
hang up to drain. If a real clear jelly is desired, the 
juice should be re-filtered through two thicknesses of 
heavy muslin in order to remove all the sediment. For 
every quart of juice add 3 cupfuls of sugar, or if a very 
sweet jelly is preferred use equal amounts of juice and 
sugar. Put over the fire and boil. The time required 
to finish the jelly will depend upon the amount of juice 
being boiled, and the amount of heat under the kettle. 
(See instructions for testing jelly.) As soon as it is 
done pour into warmed glasses, cool and cover with 
paraffin. 

Cherry Preserves 

Select sour cherries. Wash and pit. Put into the 
preserving kettle equal amounts of the cherries and 
granulated sugar. Bring to the boiling point and cook 
slowly until done. They should be cooked until the 
sirup becomes heavy. 

Another good method is to first put the sugar and 1/3 
as much water in the preserving kettle. Boil to 240° F. 
or until the sirup forms a firm ball in cold water. Then 
drop the pitted cherries in, and cook until they become 
clear. Put into jars and seal. 

Currant Jelly 

Put the Avashed currants in the preserving kettle, and 



158 FOOD CONSERVATION 

for every quart of currants add y± cupful of water. 
Cook very slowly until tender. Then mash fine. Turn 
into a muslin or cheesecloth jelly bag and hang up to 
drain. It is a good idea to cook the fruit in the evening 
and allow it to drain until the following morning. 
When ready to make the jelly, put equal parts of juice 
and granulated sugar in the preserving kettle. Boil 
rapidly until done. Skim as necessary. (Read instruc- 
tions on making and testing jelly.) Pour into jelly 
glasses, cool and cover with paraffin. 

Currant Marmalade 

Take the currants that were cooked and drained for 
jelly, press them through a wire sieve. Put equal 
amounts of this pulp and fresh currants into the pre- 
serving kettle and add an equal amount of sugar. Cook 
to the desired consistency. Put into glasses, cool and 
cover with melted paraffin. 

The quality of this miarmalade will not be equal to 
the marmalade made with all fresh fruit, but it is an 
excellent way of using the drained currants that would 
otherwise have to be discarded. 

Dewberry Jam 

Make over blackberry jam recipe. 

Dewberry Jelly 

Make over blackberry jelly recipe. 



AND HOME CANNING 159 

Gooseberry Conserve 

Take 4 pounds of gooseberries, 3 pounds of granulated 
sugar, 1 pound of seeded raisins, the juice and minced 
rind of 4 or 5 oranges. Put all into the preserving ket- 
tle, and cook to the consistency of jam. Put into glasses, 
cool, and cover with melted paraffin. 

Gooseberry Preserves 

Put the desired amount of gooseberries in the preserv- 
ing kettle. Add one-half as much water as berries. 
Cook very slowly until the berries are tender. They 
should barely simmer in order to keep them from burst- 
ing. Then add as much sugar as there are berries, and 
boil until it is a light amber color. Do not cook fast or 
it will scorch. Put into jars or glasses and cover with 
melt ad paraffin. 

Grape Butter 

Put the desired amount of stemmed grapes over the 
fire in the preserving kettle and add a very little water. 
Cook until the grapes burst and are tender. Turn 
them into a sieve and press through. Reject the 
seeds and the skins. Return the pulp to the preserving 
kettle, and add to it % as much sugar as there is pulp. 
Boil to the desired consistency. The butter must be 
stirred very frequently, or constantly, after the sugar is 
added to prevent burning. When it is ready to remove 



160 FOOD CONSERVATION 

from the fire, add for each quart of the butter y 2 even 
teaspoonful of each of the following ground spices: 
cloves, cinnamon and allspice. Put into sterile jars and 
seal. 

Grape Conserve 

Wash, stem and remove skins from 1 gallon of ripe 
grapes. Put the skins into a sauce pan, add a little 
water and place over a very low flame to simmer. Put 
the grapes into a preserving kettle and cook until tender. 
Press them through a puree sieve and reject the seeds. 
Put the pulp, the grape skins and minced rind of 
2 or 3 oranges into the preserving kettle. Add % 
as much sugar as there is of this mixture. Boil to the 
consistency of jam. Stir frequently to prevent burning. 
Put into sterile jars and seal. A cupful of chopped 
English walnut meats to the quart of conserve added 10 
minutes before it is done, will improve the flavor. 

Grape Jelly 

Grapes that are just beginning to ripen are best for 
jelly. 

Put a gallon of stemmed grapes into the preserving 
kettle, add 1 cupful of water, and put over a slow fire. 
Cook until the grapes burst and are tender. Turn 
them into a muslin jelly bag to drain. Put into the 
preserving kettle equal parts of the juice and granu- 
lated sugar. Boil rapidly until done. (Read directions 



AND HOME CANNING 161 

for making and testing jellies.) Pour into jelly glasses, 
cool and cover with melted paraffin. 

Grapefruit Marmalade 

Wash the grapefruit thoroughly. Put all the pulp 
and i/4 the rind through the food chopper, or chop it fine 
with a chopping knife. Add water to barely cover and 
allow to stand over night. In the morning cook in a 
porcelain-lined kettle for 40 minutes. Then allow to 
stand until the following morning and boil 20 minutes. 
Allow to stand again until the following morning and 
then boil until the white part is tender. Measure the 
contents of the kettle and add an equal amount of sugar. 
Boil until the mixture is as thick as jam. Put into 
glasses, cool and then cover with melted paraffin. 

Guava Butter 

There are many different varieties of Guavas. The 
large sweet kind is the best for butter. Use well ripened 
fruit. Slice the guavas and put them in the preserving 
kettle with 1,4 cupful of water for every quart of guavas. 
Cook slowly until tender. Then press through a sieve. 
Add the juice of 1 lemon for each pint of pulp and % as 
much sugar as there is pulp. Boil until as thick as de- 
siderd. Put into sterile jars and seal. 



162 FOOD CONSERVATION 

Kumquat Jam 

Slice the kumquats. Put them into the preserving 
kettle with a little water and cook until tender. Press 
through a puree or wire sieve. Return to the preserving 
kettle and add an equal quantity of sugar and the juice 
of one lemon for every quart of the mixture. Cook un- 
til of the desired consistency. Put into sterile jars and 
seal. 

Loganberry Jam 

Wash the berries carefully and put the desired amount 
of fruit into the preserving kettle. Add a little water 
and cook until the berries are tender. Put through the 
puree sieve. Return the pulp to the preserving kettle 
and add an equal quantity of sugar. Boil to the de- 
sired consistency. Put into glasses, cool, then cover 
with melted paraffin. 

Loganberry Jelly 

Put the berries into the preserving kettle, add a very 
small quantity of water and cook slowly until the berries 
are tender. Turn into a jelly bag to drain. It is well 
to cook the berries in the evening and allow them to 
drain over night. Put equal parts of the juice and sugar 
into the preserving kettle and boil rapidly until of 
proper consistency. (See instructions for making and 
testing jellies.) Pour into jelly glasses, cool, then cover 
with paraffin. 



AND HOME CANNING 163 

Orange Marmalade 

Select sour oranges. When peeling the oranges allow 
some of the white portion of the peel to remain on the 
orange. Slice the oranges very thin. Cut into very 
thin strips or mince the yellow portion of the peel of y 8 
of the oranges used and put with the sliced oranges into 
the preserving kettle. Add an equal quantity of sugar 
and boil until the liquid portion begins to jell when 
cooled in a saucer. Put into glasses, cool, then cover 
with melted paraffin. 

Orange and Grapefruit Marmalade 

Prepare the grapefruit as for Grapefruit Marmalade. 
On the third morning when the sugar is to be added, peel 
and slice oranges sufficient to equal the amount of grape- 
fruit pulp. Mince and add y 8 of the orange rinds. 
Measure the grapefruit and orange mixture, and add an 
equal amount of sugar. Boil until the liquid portion 
will jell when cooled on a plate. Care should be taken 
not to overcook. Put into glasses, cool, then cover with 
melted paraffin. 

Peach Butter 

Select well ripened peaches. Wash, cut in halves and 
remove pits. Put them through the puree sieve. Then 
put the pulp into the preserving kettle, and for each 
quart of pulp add 1 pint of sugar. Cook until it is 



164 FOOD CONSERVATION 

medium thick. The butter must be stirred constantly. 
Flavor with cinnamon and allspice if desired. Put into 
sterile jars and seal immediately. 

Peach Preserves 

Peel and pit the peaches. Drop the sections into cold 
water. Make a sirup of 3 parts sugar to 2 parts water 
boiled until it spins a thread or forms a soft ball when 
dropped into cold water. Take the peaches from the 
water and drain. Then put them into the sirup and 
simmer until the peaches are tender. Put into sterile 
jars and seal immediately. 

Pineapple Preserves 

Peel and cut into small cubes well ripened pine- 
apples. For every pint of the pineapple add % pint of 
sugar. Allow to stand one hour or longer. Then put 
over a slow fire and boil until the pineapple is quite 
tender. Put into sterile jars and seal immediately. 

Plum Butter 

Use one of the sweet varieties. Pit the plums. Put 
them into the preserving kettle with a little water and 
cook until tender. Press through the puree or wire 
sieve. Eeturn to the preserving kettle. Add % as 
much sugar as there is plum pulp. Boil to desired con- 
sistency. The butter must be stirred constantly or it 



AND HOME CANNING 165 

will burn. Flavor with ground cinnamon, cloves and 
allspice if desired. 

Plum Jelly 

Wash the plums. Put them into the preserving kettle, 
and nearly cover with water. Cook until the plums are 
tender. Turn into a jelly bag and drain off the juice. 
Put equal parts of the juice and sugar into the preserv- 
ing kettle. Boil rapidly until done. (Read instructions 
on making and testing jellies.) Pour into glasses, cool, 
and cover with melted paraffin. 

Plum Preserves 
Wash, cut the plums in halves and pit them. Make a 
sirup of 3 parts sugar and 2 parts water boiled until it 
spins a thread or forms a soft ball when dropped into 
cold water. Add the plums to the sirup and boil until 
they are transparent and the sirup is heavy. Put into 
jars and seal. 

Quince Honey 

Pare the quinces and grate them or run them through 
a food chopper, using a fine knife. Grating them makes 
a better quality product, but takes more time. Put the 
grated quinces into the preserving kettle. Press down 
tight, then add enough water to barely cover. Add 
sugar equal to the amount of grated quinces. Cook 
slowly until of the consistency of jam. Put into jars and 
seal tight. 



166 FOOD CONSERVATION 

Quince Jelly 

When canning or preserving quinces save the peels 
and all the knotty sections. Put them into a kettle, press 
down tight and add enough water to barely cover. (If 
whole quinces are used, quarter and core, but do not 
peel.) Cook until tender. Then turn into a jelly bag 
and drain. Put equal parts of the juice and sugar into 
the preserving kettle and boil rapidly until done. (Read 
instructions on making and testing jellies.) Put into 
glasses, cool, then cover with melted paraffin. 

Raspberry Jam 

Use either black or red raspberries. Put equal parts 
of berries and sugar into the preserving kettle. Add a 
little water and bring to the boiling point over a slow 
fire. Boil until the liquid portion will jell. (See, Test- 
ing Jellies.) Put into glasses, allow to cool, then cover 
with paraffin. 

Raspberry Jelly 

Put the raspberries in an earthen jar and crush 
with a potato masher. Then turn into a jelly bag and 
allow to drain over night. Put equal portions of the 
juice and sugar into the preserving kettle and boil until 
done. (See, Testing Jellies.) Put into glasses, allow to 
cool, then cover with melted paraffin. 



AND HOME CANNING 167 

Strawberry Conserve 

Small berries may be used, but they must be free from 
decay and must be washed carefully. Crush the berries, 
then put them into the preserving kettle and add % as 
much sugar as berries. Boil slowly for fifteen or twenty 
minutes. Put into sterile jars and seal. It will improve 
the conserve to add 1 cupful of broken English walnut 
meats for each pint. 

Strawberry Preserves 

Wash and stem the berries. Put equal parts of ber- 
ries and sugar into the preserving kettle. Allow to 
stand 30 minutes. Put over a very slow fire and bring to 
the boiling point. Cook until the sirup is about as thick 
as honey. It can be tested by putting a little into a 
saucer and quickly cooling. Put into sterile jars and 
seal. 



168 FOOD CONSERVATION 



PACKING EGGS 

During the past score of years various methods of 
preserving eggs for winter consumption, during the sum- 
mer months when prices are low, have been used with 
more or less success. Many of the methods have been 
tried and re-tried, and then rejected. At present only 
three or four methods of preserving eggs are recom- 
mended by the Government and by poultry journals. 
For commercial purposes the cold storage method is al- 
most solely employed, and the system has been perfected 
to the point that cold storage eggs are no longer held in 
bad repute by the wary customer. It was not without 
reason that until only a few years ago the cold storage 
egg did not occupy a very respectable position. The 
unscrupulous dealer and the imperfect system of cold 
storage were at fault. In the first place many eggs of 
doubtful quality came out of cold storage, and in the 
second place, the unscrupulous dealer before restricted 
by law, without restraint, distributed these eggs to the 
retail trade as fresh eggs. This practice became so flag- 
rant that finally legislation requiring that all cold stor- 
age eggs be sold as such, was enacted. 

The cost of equipment necessary for holding eggs in 
cold storage places that method beyond the reach of the 
housewife who is storing eggs for home consumption; 
hence she must employ a simpler though less desirable 



iND HOME CANNING 169 

method. The water-glass solution and the lime and salt 
solution can be recommended as two of the best methods 
for home use. Eggs preserved by these methods, under 
proper conditions, will keep in fairly good condition for 
a period of eight months. At the end of that time they 
will be perfectly good, although it cannot be said that 
they will be equal to fresh eggs in flavor. 

When packing eggs in water-glass solution or in a 
lime and salt solution, several things must be taken into 
consideration. Eggs must be strictly fresh. April, May 
and June eggs are preferable to late summer eggs. If 
possible they should be packed within twenty-four hours 
after being laid. Eggs should be infertile; fertile eggs 
are not so desirable for packing purposes. Eggs must be 
clean, but they must not be washed before packing. 
Washing the eggs removes the gelatinous coating on the 
shell which is essential to the preservation of the eggs. 
Pack the clean eggs and use or market the soiled ones 
after cleaning. 

The jars in which the eggs are to be packed must be 
absolutely clean and free from odor. Glazed earthen 
vessels or glass receptacles are the best. Fifteen dozen 
eggs may be packed in an eight gallon jar. Keep the 
jars in a cool, dry room. The cellar is a good place, pro- 
vided it is dry, cool and free from odors. The solution 
must be at least one inch above the last layer of eggs, 



170 FOOD CONSERVATION 

and jars should not be disturbed by moving them after 
beginning to pack the eggs. 

Lime and Salt Solution 

Slake 4 pounds of quick lime in a small quantity of 
water; then mix with 4 gallons of fresh water. Add 2 
pounds of salt and stir the mixture well. Allow to settle, 
•then pour off the clear liquid, which is the solution in 
which the eggs are to be packed. As the eggs are put 
into the jar from day to day, see that enough of this solu- 
tion is added to keep it at least one inch above the eggs. 

Eggs packed in this way will keep if the foregoing 
rules are observed; and unless they are, the eggs and 
time spent in packing them will be lost. 

Water- Glass Solution 

Water-glass solution can be purchased at almost any 
drug store. 

Mix iy 2 quarts of the commercial solution with 18 
quarts of v^ater. Water which has been boiled, distilled 
or filtered should be used. Stir until well mixed. As 
the eggs are packed keep the solution well above them. 

If it is possible to purchase the water-glass that comes 
in powdered form do so, and follow the directions for 
mixing that are printed on the package. This will in- 
sure a more uniform strength. 



AND HOME CANNING 171 

Taking Eggs from the Solution 

Never allow the eggs to remain in the preservative 
more than one year, and do not use the preservative more 
than one year. 

When eggs are taken from the lime and salt, or the 
water-glass solution, they should be rinsed immediately. 

Upon breaking eggs preserved in this way, it will be 
found that the albumen is somewhat watery and will 
nearly always have a slight pinkish tinge. The yolk 
will be somewhat darker in color, and the vitelline mem- 
brane surrounding it will be easily broken. 

The flavor will be somewhat inferior to strictly fresh 
eggs, but they can be recommended for all cooking pur- 
poses. 

The pores of the shell are sealed by the water-glass 
solution, so it is necessary to make a small pinhole in the 
large end of the shell when they are to be boiled to 
prevent them from breaking. 



172 FOOD CONSERVATION 



HOW TO LIVE ON THIRTY CENTS PER DAY 

During the months of March and April of the present 
year the author attempted to reduce the cost of foods 
for her family to an average of thirty cents per day, 
per individual. The experiment was started through 
the request of a number of newspapers and was car- 
ried on for a period of sixty days. 

The following menus covering a period of two weeks 
furnish a complete report of the foods served, the cost 
of each item of food and the total of each meal for 
fourteen of the sixty days. The meals during the en- 
tire period were similar to the menus here given. 

All provisions were purchased from the local grocers 
at the regular retail prices. 

It will be noted that all foods that might be classed 
as luxuries or nick-nacks were eliminated from the diet. 
Only foods that might be termed essentials, and were 
necessary for balanced meals were used. It was neces- 
sary to forego the better cuts of meat entirely. The 
high priced canned fruits were used sparingly. Jellies, 
jams, preserves, pickles and relished were entirely elim- 
inated. Tapioca and rice puddings were used fre- 
quently for desserts. The meals served, as the menus 
will indicate, were simple and easily prepared. 

While such meals do not meet with the approval of 
the fastidious American appetite, they are nevertheless 



AND HOME CANNING 173 

better suited to meet the requirments of health than the 
meals served in the average American home. Such 
meals furnish ample nourishment for the average indi- 
vidual and would in many cases of overworked digestive 
organs prove to be of therapeutic value. 

Most people eat more than is necessary to supply 
the requirements of the body. Appetite, not the de- 
mand for nourishment, dictates. Good meals of simple, 
wholesome foods, sufficient in quantity to meet the 
requirements of nutrition are best. They reduce gro- 
cery bills, and doctor and undertaker bills. 

During this period of exorbitant prices every poor 
family should so adjust their diet, if possible, that the 
family income would cover the running living expenses. 

MENUS FOR FOUR ADULTS 

Averaging less than 30c per Person, per Day. 
It is the food we digest, not necessarily what we eat, 
that nourishes the body. 



174 FOOD CONSERVATION 

SUNDAY 

Breakfast 

Cents 

Steeped Prunes 8. 

Creamed Eggs 18.5 

Buttered Toast 4.66 

Coffee 4. 

Total 35.16 

Food served — 20 prunes ; creamed eggs ; 4 slices toast ; 

2 oz. butterine; 4 cups coffee served with cream and 

sugar. 

Creamed Eggs 

4 eggs beaten light, add to them one cup milk, season 
with salt and pepper. Put 1 tablespoon of bacon drip- 
pings in the frying pan, turn in the egg mixture and cook 
over slow fire to desired consistency. Stir constantly 
to prevent burning. 4 eggs prepared in this way makes 
4 liberal servings. 

Dinner 

Cents 

Tomato Bouillon 6. 

Salted Wafers 2. 

Roast Beef 22. 

Baked Potatoes 4. 

Beet Salad 5.33 

Bread and Butter 9. 

Fruit Triffle 8. 

Total 56.33 



AND HOME CANNING 175 

Food served — IV2 pts. bouillon; 2 oz. (8 large) salted 
wafers; 1/3 of 3 lbs. roast of beef; 4 large baked po- 
tatoes ; 4 medium sized canned beets, minced and dressed 
with 1 teaspoon of sugar, 1 tablespoon each of vinegar 
and salad oil ; 6 slices of bread ; 2 oz. of oleomargarine ; 
fruit triffle consists of 1 pt. Knox lemon gelatin to which 
add 1 cubed raw apple, 1 banana cut in cubes, sweeten 
to taste. 

Supper 

Cents 

Indian Porridge 4.66 

1 qt. Milk 10. 

Canned Pears 10. 

Total 24.66 

Food served — 2 pts. Indian porridge; 1 qt. milk; 8 

halves of canned pears. 

Indian Porridge 

When eaten with milk or butter, Indian porridge is 
sufficient in itself for an evening meal. To heat the dry 
meal in the oven before making the porridge imparts a 
most delicious flavor. A large portion of meal can 
be treated in this way at one time when the oven is be- 
ing used for some other purpose and then used at in- 
tervals when needed. The dry meal should be heated 
only until a few granules are delicately changed in color. 
Use 1 cup meal to 3 cups boiling water. 



176 FOOD CONSERVATION 

MONDAY 

Breakfast 

Cents 

Pettijohn 3. 

Cream 5. 

Stewed Raisins 5. 

Bacon 8.12 

Bread and Butter 6. 

Coffee 4. 

Total 31.12 

Food served — 4 large servings of pettijohn and stewed 

raisins ; y 2 Pt- top milk ; 8 thin slices of bacon ; 4 medium 

slices of bread ; 2 oz. butterine ; 4 cups coffee served with 

top milk and sugar. Note — A breakfast food consisting 

of the entire wheat berry served with raisins is one of 

the best foods that can be eaten to overcome the necessity 

of taking laxative medicines. 

Luncheon 

Cents 

Beef Broth with Rice 2.5 

Salted Wafers 2. 

Carrots and Peas 13. 

Riced Potatoes 4. 

Bread and Butter 6. 

Apple Tapioca 4.35 

Total 31.85 

Food served — y 2 CU P r i ce cooked in 4 cups beef broth ; 

8 large salted wafers; 1 lb. carrots and V 2 can peas (in- 
cluding liquid) creamed with y 2 cup milk and 1 even 



AND HOME CANNING 177 

tablespoon flour; % lb. potatoes; 4 slices bread; 2 oz. 
oleomargarine ; 1 pt. apple tapioca pudding. 

Note — The total cost of meat purchased is included in 
the meat dish served, hence we do not attach a cost to 
meat broth in the menus. The broth consists of the 
liquid left in the roaster from Sunday 's roast with water 
added. 

Dinner 

Cents 

Cold Roast Beef . . . 22. 

Turnips baked in milk 8. 

Baked Cabbage 7. 

Bread and Butter 9. 

Apple Pie 7.25 

Total 53.25 

Food served — 1/3 of the beef roasted Sunday; 1 lb. 
turnips cooked in 1 cup of milk; 1 lb. cabbage cooked 
with 2 slices bacon; 6 slices bread; 2 oz. butterine; 4 
liberal servings of apple pie. 

Note — Apple pie was made by putting 1 lb. apples in 
deep baking dish with 1/3 cup sugar and covered with 
a thin layer of rich biscuit dough ; much more wholesome 
and easier made than the ordinary apple pie. For the 
cover, use y 2 cup flour, y± teaspoon baking powder, 2 
even teaspoons bacon drippings and 2 tablespoons milk. 



178 FOOD CONSERVATION 

TUESDAY 

Breakfast 

Cents 

Baked Apples 5.12 

Buckwheat Waffles 9.25 

Syrup 4. 

Bacon 8. 

Coffee 4. 

Total 30.37 

Food served — 4 medium-sized baked apples; 4 large 

waffles ; y 2 Pt- sirup ; 8 thin slices bacon ; 4 cups coffee 

served with cream and sugar. 

Buckwheat Waffles 

2 cups sour milk ; 1 cup buckwheat flour ; y 2 cup white 

flour; y 2 teaspoon soda; 1 rounding teaspoon baking 

powder; y 2 teaspoon salt. Add baking powder, soda 

and salt to flour, sift through, then add the milk to the 

flour and stir to a smooth batter. There is no other 

waffle that approaches the buckwheat waffle in flavor. 

This amount of batter will make 4 large waffles. 

Luncheon 

Cents 

Green Split Pea Soup 3.33 

Crackers 2. 

Boiled Rice 5. 

American Cream Cheese 10. 

Bread and Butter 8. 

Pineapple Sliced 9. 

Total 37.33 



AND HOME CANNING 179 

Food served — 4 cups pea soup; 2 oz. (12) crackers; 
iy 2 pts. boiled rice; 5 oz. cheese; 5 slices bread; 2 oz. 
butterine; 4 slices canned pineapple. 

Dinner 

Cents 

Imitation Meat Loaf 10.25 

Creamed Parsnips 7. 

Cold Slaw 5.25 

Bread and Butter 9. 

Apple Tapioca Pudding 4.5 

Total 36.00 

Food served — 4 large servings of imitation meat loaf ; 

1 lb. creamed parsnips ; % lb. cold slaw ; 6 slices bread ; 

2 oz. butterine; 1% pts. apple tapioca pudding. 

Imitation Loaf 

Soak \y 2 cups green split peas in 2 qts. of water over 
night; the following day cook them for about 2 hours 
or until tender, then turn the peas into the puree sieve 
and drain thoroughly. The liquid drained off makes a 
delicious soup. Serve for luncheon. Press the drained 
peas through the sieve — there will be about 2y 2 cups 
of the pea pulp. Add to it 1 cup dry bread crumbs 
and 1 egg, season with salt, pepper and a little onion. 
Mix and form into loaf. Bake 30 minutes. 

Note — In food value this amount of imitation meat 
loaf is equivalent to about iy 2 lbs. of beef. 



180 FOOD CONSERVATION 

WEDNESDAY 

Breakfast 

Cents 

Oranges 6.66 

Creamed Chipped Beef 12.66 

Toast 5. 

Fried Mush 5. 

Butter 4. 

Coffee 4. 

Total 37.32 

Food served — 4 halves of oranges ; 10c worth of dried 
beef creamed with 1 cup of milk and 1 tablespoon flour ; 
6 slices toast; mush made from 1 cup corn meal cooked 
in 3 cups boiling water; 2 oz. butterine; 4 cups coffee 
served with cream and sugar. 

Luncheon 

Cents 

Macaroni with Veal 13.1 

Smothered Potatoes 5. 

Bread and Butter 8. 

Stewed Apples 5. 

Total 31.1 

Food served — 4 large servings of macaroni and veal; 
1 lb. potatoes ; 6 slices bread ; 2 oz. butterine ; 1 lb. apples ; 
1/3 cup sugar. 

Macaroni with Veal 

Cook 10c worth of veal in 3 cups water for 30 minutes. 
Veal should be cut in cubes before putting it on to cook. 



AND HOME CANNING 181 

Add to the kettle 1 cup (3 oz.) of broken macaroni and 
cook for a few minutes over the fire, then put it in oven 
and bake until macaroni is tender. Season with salt 
when adding macaroni, and add more water if necessary. 

Dinner 

Cents 

Cold Roast Beef 22. 

Breaded Tomatoes 7. 

Steamed Rice 5.5 

Bread and Butter 8. 

Sliced Bananas 8. 

Cream 2.5 

Total 53.0 

Food served — 1/3 roast of beef roasted Sunday ; 1 cup 

canned tomatoes diluted with i/ 2 cup water heated and 

then poured over 3 dry slices of bread cut in cubes. 

Season with a little salt and sugar ; i/o cup rice steamed 

in 1% cups water; 6 slices bread; 2 oz. butterine, 1 cup 

of the top of a quart bottle of milk. 

THURSDAY 

Breakfast 

Cents 

Pitted Prunes 8. 

Bacon 8. 

Graham Muffins 4. 

Cocoa 12. 

Bread and Butter 7. 

Total 39. 



182 FOOD CONSERVATION 

Food served — 20 prunes; 4 large graham muffins; 8 
thin slices of bacon ; 4 cups of cocoa ; 4 slices of bread ; 
2 oz. butter. 

Graham Muffins 

2 cups graham flour, 1 heaping teaspoon baking pow- 
der; 1 even teaspoon salt, 2 tablespoons lard or bacon 
drippings, 1 cup sweet milk. Sift baking powder and 
salt through flour, add the milk and shortening and mix 
until the batter is smooth. This amount of batter makes 
6 medium-sized or four large muffins. 

Note — Do not sift the bran out of the graham flour. 
It is a laxative medicine. 

Luncheon 

Cents 

Cream of Lima Bean Soup 5. 

Baked Potatoes 6. 

Spinach 8.5 

Bread and Butter 8. 

Eice with Raisins 10.12 

Total 37.62 

Food served — 4 cups soup; 1*4 lbs. baked potatoes; 
y 2 can spinach ; 6 slices of bread ; 2 oz. butterine ; 4 
liberal servings of rice and raisins. 

Rice with Raisins 

Cook % cup of rice in 1 cup milk and l 1 /^ cups of 
water in the double boiler; when the rice is about half 



AND HOME CANNING 183 

done, add 1/3 lb. of seeded raisins and a very little 
sugar, and continue the cooking until the rice is tender. 

Dinner 

Cents 

Lima Bean Loaf 11.25 

Creamed Corn 10.5 

Combination Salad 5. 

Bread and Butter 8. 

Raisin Pie 7.5 

Total 42.25 

Food served — 4 liberal servings of the lima bean loaf ; 

iy 2 cups canned corn with y 2 cup of milk; 4 liberal 
servings of salad ; 6 slices of bread ; 2 oz. butterine ; 4 
servings of raisin pie. 

Note — The salad consisted of equal parts of beet, apple 
and cabbage minced and seasoned with sugar and vine- 
gar. The raisin pie was made with only an upper crust. 

FRIDAY 

Breakfast 

Cents 

Sliced Bananas 6.25 

Oat Meal 2. 

Top Milk 5. 

Toast and Butter 9. 

Coffee 4. 

Sugar 1. 

Total 27.25 

Food served — 3 bananas sliced; y 2 cup of oat meal 



184 FOOD CONSERVATION 

cooked in l 1 /^ cups of water; 1/3 cup of sugar; 1 pt. 
top milk; 8 thin slices of toast; 2 oz. butterine; 4 cups 
of coffee with cream and sugar. 

Luncheon 

Cents 

Vegetable Stew 10. 

Banana Salad 6.25 

Cottage Cheese & Jelly Sandwiches 10.5 
Sliced Oranges and Cocoanut 9. 

Total 35.75 

Food served — Vegetable stew consisted of y 2 lb. po- 
tatoes ; 14 cup of cabbage ; i/ 2 lb. turnips sliced, seasoned 
and cooked with 2 tablespoons of bacon drippings; y 2 
banana garnished with boiled dressing served to each 
person ; sandwiches ; 2 oranges sliced, sweetened and gar- 
nished with shredded cocoanut. 

Note — For sandwiches, cut 9 slices of bread as thin 
as possible; spread jelly on one slice, lay on second slice 
and spread cottage cheese over, then a third slice on 
top. Cut the sandwiches in quarters. 

Dinner 

Cents 

Salmon en Casserole 20. 

Baked Rice 4. 

Vegetable Salad 6.4 

Bread and Butter 6. 

Fruit Gelatine 10.12 

Total 46.52 



AND HOME CANNING 185 

Food served — 1 can salmon baked in casserole with 2 
strips of bacon ; i/ 2 cnp rice cooked in iy 2 cups of water, 
season with salt; 4 slices of bread; 2 oz. butterine; 4 
liberal servings of fruit gelatine. 

Note — For fruit gelatine, prepare 1 pt. of Knox gela- 
tine, and add to it 1 apple cut in cubes and 1 banana 
sliced and sweetened to taste. 

SATURDAY 

Breakfast 

Cents 

Farina 2. 

Top Milk 5. 

Jelly Omelet 13.5 

Rolls and Butterine 9. 

Coffee 4. 

Total 33.5 

Food served — y 2 cup Farina cooked in iy 2 cups boil- 
ing water ; 1 pt, top milk ; 6 rolls ; 2 oz. butterine ; 4 cups 
coffee. 

Note — Make omelet with 3 eggs and spread with jelly. 

Luncheon 

Cents 

Cream of Spinach Soup 13. 

Rice and Cheese 12. 

Bread and Butterine 8. 

Stewed Apples 5. 

Total 38. 



186 FOOD CONSERVATION 

Food served — % can spinach; 3 cups milk; y 2 cup 
rice ; y 2 CU P grated cheese ; 1 pt. milk ; 1 lb. apples ; 1/3 
cup sugar ; 6 slices bread ! 2 oz. butterine. 

Note — Heat milk to the boiling point, add the spinach, 
which should be minced, bring to boiling point again; 
season with salt and serve. 

Rice and Cheese 

Cook % cup rice in iy 2 cups boiling water until ten- 
der — about 35 minutes — in double boiler, add y 2 tea- 
spoon salt, 1 pt. milk and y 2 cup grated cheese. Fold 
the cheese through until it becomes creamy. 

Dinner 

Cents 

Irish Stew 20.4 

Creamed Carrots 6. 

Beet Salad 6. 

Bread and Butterine 8. 

Canned Pineapple 8. 

Total 48.4 

Food served — y 2 lb. round steak ; % lb. potatoes ; 3 oz. 
onions ; 1 lb. carrots creamed in y 2 cup milk, 1 teaspoon 
flour; 11/2 cups diced canned beets dressed with y 2 cup 
boiled salad dressing ; 6 slices bread ; 2 oz. butterine ; 
1/2 of a small can of pineapple. 

Note — For Irish stew, cut the steak in cubes, cook for 
30 minutes, then add the potatoes and onions sliced, 
season and cook until done. 



AND HOME CANNING 187 

SUNDAY 

Breakfast 

Cents 

Oranges 6.75 

Buckwheat Waffles 9.25 

Sirup 4. 

Butterine 4. 

Coffee 4. 

Total 28.00 

Food served — 2 oranges ; 4 large waffles ; 1 cup sirup ; 

2 oz. butterine; 4 cups coffee served with cream and 
sugar. 

Sirup 
To 1 lb. granulated sugar, add 1 cup of water and boil 
until the sirup has changed slightly in color, then re- 
move immediately from the fire or it will burn. Add 
to it slowly 1 cup boiling water, as it will cause a great 
deal of sputtering. When the water is all added begin 
to stir and keep stirring until the sirup and water are 
evenly blended. This makes a sirup with a very pleas- 
ing flavor and it will not granulate. 

Dinner 

Cents 

Smothered Steak 25. 

Mashed Potatoes 7. 

Slaw in Cabbage Shells 6.25 

Bread and Butter 8. 

Pineapple Tapioca 7.25 

Total 53.50 



188 FOOD CONSERVATION 

Food served — 1 lb. round steak smothered in casserole ; 
1 lb. potatoes mashed, to which add y 2 cup milk; y 2 lb. 
of shredded cabbage served in crisp, tender cabbage 
leaves ; 6 slices of bread ; 2 oz. oleomargarine ; 4 servings 
pineapple tapioca. 

Supper 

Cents 

Cornmeal Mush 2.5 

Milk 10. 

Sliced Canned Peaches 12.5 

Sugar Cookies 6. 

Total 31. 

Food served — 1 cup of cornmeal cooked in 3 cups 
salted water ; 1 qt. milk ; y 2 can sliced peaches ; 6 sugar 
cookies. 

Note — To cook cornmeal mush in the double boiler 
avoids having a hard 'pan to wash and prevents the loss 
of the mush that ordinarily clings to the utensil when 
cooked directly over the fire. Cornmeal mush is an ex- 
cellent dish for any evening meal. The very cheapness 
of this dish is largely responsible for our lack of esteem 
of it. 



AND HOME CANNING 189 

MONDAY 

Breakfast 

Cents 

Steeped Prunes 8. 

Shirred Eggs 12. 

Fruit Muffins 6. 

Oleomargarine 4. 

Coffee 4. 

Total 34. 

Food served — 20 prunes ; 4 shirred eggs ; 5 fruit muf- 
fins; 2 oz. oleomargarine; 4 cups of coffee served with 
cream and sugar. 

Note — The fruit muffins were graham muffins with rai- 
sins added to the batter. Muffins of this character are 
a splendid laxative food. 

Luncheon 

Cents 

Cream of Tomato Soup 11.25 

Wafers 2. 

Cottage Cheese Balls 5. 

Graham Muffins 5. 

Oleomargarine 4. 

Tea 4. 

Total 31.25 

Food served — 2 pts. cream tomato soup ; 8 wafers ; 5c 

worth of cottage cheese ; 5 graham muffins ; 2 oz. oleo- 
margarine; 4 cups tea served with sugar and cream. 

Note — For cream of tomato soup, take 1 pt. of canned 
tomatoes, y 2 cup of water and 1 pt. milk. 



190 FOOD CONSERVATION 

Note — Cottage cheese is one of the best protein foods 
obtainable and furthermore, very wholesome if made of 
good milk. 

Dinner 

Cents 

Scotch Broth 4. 

Boiled Beef 25. 

Boiled Potatoes 4. 

Emergency Salad 7.25 

Peach Tapioca 9.5 

Bread and Butterine 8. 

Total 57.75 

Food served — 2 pts. Scotch broth; 25c worth of soup 
meat ; 1 lb. boiled potatoes ; 4 servings of peach tapioca. 

Note — One hour before serving dinner, add y 2 cup of 
barley to the meat kettle and the potatoes 30 minutes 
later. When done remove the, potatoes and meat to the 
warming oven and serve the soup. This method saves 
time, fuel and extra kettles to wash. 

TUESDAY 

Breakfast 

Cents 

Baked Northern Spies 6. 

Farina 3. 

Top Milk 5. 

Cream Omelet 13.25 

Coffee 4. 

Total 31.25 



AND HOME CANNING 191 

Food served — 4 medium-sized baked Northern Spy ap- 
ples; % cup of farina cooked in double boiler in 2y 2 
cups water ; 1 pt. top milk ; 4 eggs made into cream ome- 
let; 4 cups coffee served with cream and sugar. 

Luncheon 

Cents 

Potato Soup 6.5 

Rice with Cheese 13.25 

Carrot Salad 5. 

Bread and Butterine 8. 

Peach Pudding 9.5 

Total 42.25 

Food served — % lb. potatoes, with the meat left from 
yesterday minced and added and enough water to make 
1 qt. of soup when ready to serve; 4 servings of rice 
with cheese ; Yo lb. carrots cooked and when cooled, mince 
and serve with boiled dressing ; 6 slices bread ; 2 oz. but- 
terine; 4 servings peach pudding. 

Rice with Cheese 

Cook in steam-cooker or double boiler !/ 2 cll P r i ce i* 1 
iy 2 cups boiling water. The rice should be tender in 
about 35 minutes and all the water absorbed ; then add 1 
pint milk and in 10 minutes % cup grated cheese and 
fold through until it becomes creamy. 

Peach Pudding 

Put 1/3 can sliced peaches into a deep baking dish. 



192 FOOD CONSERVATION 

Make a biscuit dough using 1 cup flour, divide into four 
portions and place on the peaches. Place in the oven 
and bake until brown. 

Dinner 

Cents 

Boiled Vegetable Dinner 27.5 

Bread and Butter 8. 

Baked Rice with Raisins 8.25 

Total 43.75 

Food served — 1 can peas, y 2 lb. potatoes, y 2 lb. car- 
rots, 14 lb. cabbage, 3 onions; 6 slices bread; 2 oz. but- 
terine ; 4 servings baked rice with raisins. 

Note — Cook the potatoes, carrots, cabbage and onion 
in a tight covered vessel until tender. About 15 minutes 
before serving, turn in the peas including the liquid. 
To serve, remove the potatoes, carrots, cabbage and 
onions to vegetable dishes and place in a warm oven. 
Serve the vegetable stock with the peas for soup. 

WEDNESDAY 

Breakfast 

Cents 

Steeped Evaporated Apricots 9. 

Shirred Eggs with Bacon 16. 

Graham Muffins 4. 

Oleomargarine 4. 

Coffee 4. 

Total 37. 



AND HOME CANNING 193 

Food served — 4 servings steeped apricots; 4 eggs 
shirred and served with 4 slices bacon; 4 graham muf- 
fins ; 2 oz. oleomargarine ; 4 cups coffee served with sugar 
and cream. 

Shirred Eggs 

Put some bacon drippings in heated shallow casserole, 
break the eggs in and bake in oven until cooked to de- 
sired stage. The eggs, muffins and bacon should be 
cooked in the oven at the same time. 

Luncheon 

Cents 

Macaroni with Fresh Pork 15.5 

Potatoes in the Half Shell 4. 

Bread and Butterine 8. 

Cornstarch Custard 9.5 

Total 37. 

Food served — 1/3 lb. macaroni cooked with 10c worth 

of fresh pork; 1 lb. potatoes; 6 slices bread; 2 oz. but- 
terine ; 4 servings cornstarch custard. 

Note — Bake the potatoes and when done cut them in 
halves lengthwise, and mash them with a fork until 
they are mealy, then press them with the fingers to give 
them a rounded appearance — add a dash of paprika to 
each. 

Macaroni and Pork 

Cook the pork in three cups water until tender, then 
remove from the vessel and put the macaroni in. While 



194 FOOD CONSERVATION 

macaroni is cooking put the pork through the food 
chopper. When the macaroni is done stir the pork 
through, season and put into a baking dish. Pour over 
a gravy made by browning 1 tablespoon flour in 1 table- 
spoon drippings and adding 1 cup water. Sprinkle 
bread crumbs on top and bake in oven until browned. 

Dinner 

Cents 

European War Stew 24. 

Cottage Cheese Balls 5. 

Bread and Butter 8. 

Apple Pie 7.25 

Total 44.25 

Food served — 4 servings of stew ; 6 slices bread ; 2 oz. 
butterine ; 5 cents worth cottage cheese ; 4 servings apple 
pie. 

European Stew 

Boil 10c worth of soup meat until nearly tender, then 
add 1 lb. potatoes, 1 carrot, 2 onions and 1 lb. turnips 
cut in small pieces. The vegetables will require about 
40 minutes' cooking. 



AND HOME CANNING 195 

THURSDAY 

Breakfast 

Cents 

Bananas 8. 

Milk Toast 15. 

Butterine 4. 

Coffee 4. 

Total 31. 

Food served — 4 bananas ; 6 slices toast ; 1 qt. hot milk ; 
2 oz. butterine; 4 cups coffee. 

Luncheon 

Cents 

Lima Bean Soup 8.5 

Potatoes au Gratin 6. 

Vegetable Salad 7.25 

Bread and Butterine 7. 

Fruit Cup 9.5 

Total 38.25 

Food served — 2 pts. lima bean soup ; 1 lb. potatoes ; 
4 servings of vegetable salad; 6 slices bread; 2 oz. but- 
terine ; 4 servings fruit cup. 

Note — The vegetable salad is made of shredded cab- 
bage, minced canned beets with enough minced onion 
to give it flavor,. and dressed with boiled dressing. The 
fruit cup consists of 1 cubed banana, 1 red apple cubed 
(do not pare), y 2 cup sliced peaches, 1 orange sliced. 
Sweeten to taste. Chill and serve in sherbet cups. 



196 FOOD CONSERVATION 

Potatoes au Gratin 

1 lb. potatoes sliced, seasoned and baked in casserole 
with a little water. When half done, sprinkle bread 
crumbs over the top and put a few bits of bacon on the 
crumbs. Bake until the potatoes are tender and the 
crumbs are browned. 

Dinner 

Cents 

Vegetable Soup 0. 

Pork Chops 22. 

Boiled Rice 4. 

Dressed Lettuce _ 8. 

Bread and Butter 8. 

Apricot Pie 9.5 

Total 51.5 

Food served — 4 servings of vegetable soup; 4 pork 
chops ; 1 cup rice cooked in 2 qts. of water and drained ; 
1 large head of lettuce shredded and dressed with sugar, 
salt and vinegar ; 4 slices bread ; 2 oz. butterine ; 4 serv- 
ings of apricot pie. 

Note — The vegetable soup consists of the war stew 
left from previous day with water added, hence no cost 
is attached. The pie should be baked in a deep dish 
with only a top crust. 



AND HOME CANNING 19f 

FRIDAY 

Breakfast 

Cents 

Sliced Oranges 8. 

Cream of Wheat 3. 

Top Milk 5. 

Graham Muffins and Butter 8. 

Sirup 4. 

Coffee 4. 

Total 32. 

Food served — 2 oranges peeled and sliced crosswise; 

% cup cream of wheat cooked in double boiler in 2% 

cups water ; 1 pt. top milk ; 4 graham gems ; y 2 pt. sirup ; 

2 oz. oleomargarine; 4 cups coffee served with cream 

and sugar. 

Luncheon 

Cents 

Cream of Bean Soup 5. 

Buttered Carrots and Peas 14.25 

Mashed Potatoes 6. 

Minced Lettuce 5. 

Bread and Butter 8. 

Baked Rice 6. 

Total 44.25 

Food served — 2 pts. cream of bean soup ; 1 lb. carrots 
and V2 can peas; 1 lb. mashed potatoes; 1 head lettuce 
minced and dressed with sugar, salt and vinegar ; 6 slices 
bread ; 2 oz. oleomargarine ; 4 servings baked rice. 

Note — For carrots and peas, slice the carrots and cook 



198 FOOD CONSERVATION 

until tender, then add the peas and season with bacon 

drippings and salt, continue cooking for 10 minutes after 

the peas are added. 

Dinner 

Cents 

Baked Salmon with Bacon 20. 

Baked Potatoes 4. 

Beet and Onion Salad 5. 

Bread and Butter 7. 

Cream Tapioca 7.25 

Total 43.25 

Food served — 1 can salmon baked in casserole with 4 
slices of bacon laid on top ; 4 medium-sized beets and 1 
small onion minced, and dressed with a little sugar and 
vinegar; 1 lb. baked potatoes; 5 slices bread; 2 oz. but- 
terine; 4 servings of cream tapioca. 

SATURDAY 

Breakfast 

Cents 

Baked Apples 5.5 

Rolled Oats 2.75 

Top Milk 5. 

Broiled Bacon 8. 

Bread and Butter 6. 

Coffee 4. 

Total 31.25 

Food served— 4 baked apples; 4 servings rolled oats; 

1 pt. top milk ; 8 thin slices broiled bacon ; 4 slices bread ; 

2 oz. butterine ; 4 cups coffee. 



AND HOME CANNING 199 

Note — To broil bacon successfully it is necessary that 
a wire broiling rack especially made for the purpose be 
purchased. Place the strips of bacon on the rack and 
set the rack in a shallow drip pan. Put into heated oven 
and broil for from 3 to 5 minutes. This is the most de- 
sirable way bacon can be cooked and one avoids burning 
the drippings which should be retained to replace lard 
in cooking. 

Luncheon 

Cents 

Baked Beans 12. 

Ham Sandwiches 11.75 

Carrot Salad 5. 

Bread and Butter 7. 

Pumpkin Pie 7.5 

Total 43.25 

Food served — 1 can baked beans ; 8 sandwiches ; y 2 lb. 
cooked, minced carrots dressed with boiled salad dress- 
ing; 4 slices bread; 2 oz. oleomargarine; 4 servings 
pumpkin pie. 

Note — For ham sandwiches, run 10c worth of boiled 
ham through the food chopper, blend with a little boiled 
salad dressing. Spread thin slices of bread with the 
mixture and make into sandwiches. 

Pumpkin Pie 

1 cup canned pumpkin, 1 cup milk, 1 even tablespoon 
cornstarch, sweeten and flavor to suit taste. Bake in one 



200 FOOD CONSERVATION 

crust. The use of cornstarch eliminates the necessity 
of using eggs. This recipe makes a splendid, economical 
pie. 

Dinner 

Cents 

Sliced Boiled Ham 15. 

Smothered Potatoes 6. 

Cabbage Apple Salad 7.25 

Bread and Butterine 7. 

Riced Baked with Raisins 10.25 

Total 45.5 

Foods served — Boiled ham; 1 lb. potatoes; 4 servings 
cabbage apple salad; 4 slices bread; 2 oz. butterine; 4 
servings rice baked with raisins. 



AND HOME CANNING 



201 



INDEX 


Canning Vegetables 


PAGE 


Asparagus ... . 85 


Beans and Pork 








80 


" Canned Baked 








78 


" Canned Kidney 








81 


" Canned Lima 








79 


" with Tomato Sauce 








79 


Beets Canned 








82 


Brussels Sprouts 








88 


Cabbage and Celery Canned 








103 


Carrots 








90 


Cauliflower 








88 


Corn, How to Can 








66 


" How to Can on Cob 








67 


" Dried 








71 


" and Tomatoes 








68 


" and String Beans 








67 


Egg Plant .... 








90 


Greens 


, . . . 








89 


Kale . 


. . • 








87 


Okra . 


. . • 








85 


Onions 


. . • 








93 


Peas, Canning 








74 


" and Carrots 








75 


" Dried 








75 


Pumpkin .... 








92 


Sauer Kraut 








94 


" Canned 








95 


» w 


ith Fresh Pork 








96 



202 



FOOD CONSERVATION 



Spinach 
Squash 
Succotash 
Sweet Peppers 
Sweet Potatoes 
Tomatoes 



Relishes 



Beans, Pickled, String 

Beets, Pickled 

Chili Sauce 

Chow Chow 

Chow Chow 

Cucumbers Packed in Salt 

Pickled 
Green Tomato Pickle 
Last of the Garden 
Sweet Peppers, Stuffed 
Tomato Catsup 
Tomato Catsup 



Canning Soups 



Canning Tomatoes for Soup 
Chicken Broth with Rice 
Chicken Gumbo 
Clam Chowder 

Combination of Vegetables for 
Meat Stock for Soup 
Puree of Lima Bean 

11 of Pea 
Vegetable Soup 

Stew . 



Soup 



AND HOME CANNING 



203 



Canning Meats 


PAGE 


Bacon and Sausage Fried . 116 


Beef .... 








115 


Chicken 








117 


Pork .... 








116 


Wild Duck and Other Game 








117 


Canning Fruits 


Apples Canned Baked . 122 


Cobbled 










123 


for Pie Filling 










124 


for Salad 










124 


' ' Sauce 










123 


Apricots 










125 


" and Pineapple 










125 


" and Quinces 










126 


Blackberries 










126 


Cherries 










128 


Crab Apples 










129 


" Pickled 










130 


Cranberries 










130 


Currants 










130 


Dewberries 










132 


Figs 










134 


Gooseberries . . 










135 


Grapes 










136 


" Spiced 










137 


Huckleberries 










137 


Loganberries 










137 


Oranges 










139 



204 



FOOD CONSERVATION 



PAGE 


Peaches . . . . . . 141 


Pears 








142 


Pineapple 








143 


Plums 








145 


Quinces 








146 


Raspberries 








147 


Rhubarb 








147 


Strawberries 








148 


Making Jams, Jellies and Preserves 


Apple Butter . .154 


Apple Butter 










155 


Apple Jelly 










155 


Blackberry Jam 










156 


Jelly . 










156 


Cherry Preserves 










157 


Crab Apple Jelly 










156 


Currant Jelly 










157 


' ' Marmalade 










158 


Dewberry Jam 










158 


Jelly 










158 


Gooseberry Conserve 










159 


' ' Preserves 










159 


Grape Butter 










159 


1 ' Conserve 










160 


" Jelly 










160 


Grapefruit Marmalade 










161 


Guava Butter 










161 


Kumquat Jam 










162 


Loganberry Jam 










162 


Jelly 










162 



AND HOME CANNING 



205 



PAGE 


Orange Marmalade .... 163 


" and Grapefruit Marmalade 




163 


Peach Butter 




163 


' ' Preserves 










164 


Pineapple Preserves 










164 


Plum Butter 










164 


" Jelly . 












165 


' ' Preserves 












165 


Quince Honey 












165 


Jelly 












165 


Raspberry Jam 












166 


Jelly 












166 


Strawberry Conserve 










167 


' ' Preserv 


es 










167 



The Practical Hygienic 
Preparation of Foods 

By Sherwood P. Snyder 
A TREATISE ON FOODS 

Articles treating on foods, cooking and 
health and over 500 economical recipes. 

The book will help reduce grocery bills. 

It advocates cooking for health. 

Its efforts are directed to a more systematic 
and scientific course of living. 

Foods prepared as it advises are construc- 
tive and not destructive to health. 

The book is bound in gray cloth, contains 
280 pages. Price $1.00. 

Health Publishing Company, 

Binghamton, N. Y. 

The Art of Candy Making 

By Mrs. Sherwood P. Snyder 

Complete instructions and recipes for mak- 
ing every kind of candy. It will enable any- 
one to make all the fancy, high quality can- 
dies and icings. 

Bound in cloth. 200 pages. Price 75c. 
Health Publishing Company, 

Binghamton, N. Y. 



